1. Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside. 2. In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes. 3. Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes. 4. Pour the eggs in in a stream over everything. 5. Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs). 6. Serve warm over couscous, sprinkled with cumin or black pepper if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
