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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.