Ingredients

• 1 medium red capsicum
• 500g packet Coles 3 star beef mince
• 2 teaspoons crushed garlic
• 1/2 medium brown onion, grated
• 1 tablespoon currants
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped parsley
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1/2 medium brown onion, finely diced
• 2 teaspoons finely chopped garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Pinch of ground cinnamon
• 800g can diced tomatoes
• 1 cup salt reduced chicken stock
• 1/2-1 teaspoon salt (to taste)
• 1/2 cup chopped parsley, plus extra for garnish
• 4 free range eggs
• Crusty bread, to serve (optional)

Method

• Step 1 Place capsicum on high gas flame, turning with tongs, allowing skin on all sides to blacken and blister. Remove capsicum from heat, allow to cool for a minute then place in a plastic bag and tie in a knot to allow capsicum to sweat. Set aside for 10 – 15 minutes. Peel off skin and thinly slice.
• Step 2 Meanwhile to make the meatballs, combine all ingredients together in a large bowl. Mix well using your hands. Take 1 tablespoon of mixture and roll into a meatball shape using the palm of your hands. Repeat with reing mixture.
• Step 3 Place large frying pan over high heat, add oil and all the meatballs, cook on each side until a golden colour is achieved. Remove from pan and set aside.
• Step 4 For the sauce: Reduce heat to medium – low, add onion and cook for 3 minutes, add garlic and spices, cook for a further 2 minutes. Add tomatoes, chicken stock and salt, stir mixture, turn heat to high and bring to the boil then reduce to a simmer for 15 minutes. Preheat oven on grill setting to 150°C.
• Step 5 Add meatballs, capsicum and parsley to the pan and cook for a further 5 minutes. Crack eggs on top of mixture. Place frying pan in oven and bake for 5 minutes, or until eggs are just cooked. Garnish with extra parsley. Serve hot with crusty bread.