Mix the minced meat with salt, pepper, cumin, cinnamon and chopped coriander. Shape into small meatballs, cover and set aside.
Heat the olive oil in a large heavy based pan or heatproof tangine. Add the onions and sugar and cook, stirring continuously until the onions begin to caramelise. Add the tomatoes, seasoning and stock. Cook for a further 12 – 15 minutes.
Add the meatballs and cook for about 10 minutes turning the meatballs several times until they are cooked through. Break each egg into a cup and gently pour directly onto the sauce and meatballs. Place a lid over the pan or tagine and simmer in the sauce until set.
Season the eggs with a sprinkling of salt and garnish with coriander leaves. Serve with rice or couscous