flat-leaf parsley a small bunch,
½ finely chopped, ½ roughly chopped
olive oil 2 tbsp
garlic 3 cloves,
tomato purée 2 tbsp
peeled plum tomatoes 2 x 400g tins
roasted red peppers from a jar 3,
cut into chunky pieces
dill ½ a small bunch,
flatbreads to serve
Tip the mince into a bowl with the cumin seeds and finely chopped parsley, and season generously. Roll into 30 meatballs.
Heat the olive oil in a large, deep, lidded frying pan and fry the meatballs, in batches, for 2-3 minutes until browned, then scoop out onto a plate.
Add the onion to the pan, with a little extra oil if needed, and cook gently with a pinch of salt for 10 minutes until soft, then add the garlic and tomato purée and cook for 1 minute. Tip in the tomatoes and a tin of water. Simmer gently for 15 minutes, then tip in the roasted red peppers and add the meatballs back to the pan with any juices from the plate. Simmer for 15 minutes until thickened, then season.
Use the back of a spoon to make 4 indents in the sauce, then crack an egg into each. Put on the lid and simmer gently for 5-10 minutes or until the whites have just set. Crumble over the feta, put the lid back on and cook for 2 minutes to soften.
Scatter over the dill and remaining parsley, and serve with flatbreads, if you like.
*This recipe is gluten-free according to industry standards