Shakshuka with Mini Meatballs

Shakshuka with Mini Meatballs
For 4 persons.

1 box Mini Meatballs
4 medium free-range eggs
2 onions, cut in rings
2 cloves garlic, cut in small pieces
2 red bell peppers, thin rings
2 yellow bell peppers
10 sprigs of thyme
15 grams of cilantro, chopped
1 handful of basil leaves, chopped
6 large ripe tomatoes
1 red chilli
1 tsp cumin seeds
4 tbsp coconut blossom sugar
½ tsp saffron threads
olive oil
pepper and salt

Fry the Mini Meatballs using a little oil and let them rest until further use. Cut the red pepper crosswise in half and remove the seeds. Core out the stems from the tomatoes and slice a cross in the bottom of each tomato. Add the tomatoes for about 10 seconds to the boiling water. Drain the tomatoes and rinse well with cold water. Strip the peels and chop the tomatoes into large chunks.

Toast the cumin seeds for 2 minutes in a dry frying pan, add 2 tablespoons olive oil and fry the onion and garlic.  Add the bell pepper, red pepper, coriander, thyme and sugar after five minutes and cook for 10 minutes. Add the tomatoes, saffron and salt and pepper and let the mixture simmer for about 10 minutes on low heat. You can divide the vegetable-mixture over 4 small ramekins or leave in large skillet. Add the fried Mini Meatballs to the sauce. Make four dimples in the mixture and gently break in the eggs. Stir the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Let cook for about 8 minutes until just set.

When you used ramekins for the Shakshuka, put them in a preheated oven at 200 degrees for about 12 minutes until the egg white is cooked. Sprinkle some salt and pepper and garnish with some coriander leaves and basil.