If you're lucky enough to know someone who makes Maltese sausage you can skip the first part of the recipe and just use bought ones with the skins removed. Alternatively if you want to use another flavoured sausage to make life easier, you can do that too. Choose a cooking vessel that you're also happy to serve in – make it easy on yourself!
600g pork mince
2 tsp coriander seeds, toasted and cracked
2 tsp salt
20g coarsely ground black peppercorns
30g flat-leaf parsley, chopped
2 tbsp olive oil
100g sliced onion
2 cloves Australian rose garlic, crushed
2 tsp cumin seeds
800g tinned roma tomatoes, skins removed
½ cup raisins
100ml natural yoghurt
1. In a food processor quickly pulse together the pork mince, coriander seeds, salt, pepper and chopped parsley so it all comes together.
2. With wet hands form the mix into meatballs, then allow them to set in the fridge for at least 30 minutes. Aim for about 20 meatballs of about 30g each.
3. Heat some olive oil in a warm pan and, without colouring, cook the onions and garlic. Add the cumin seeds to toast then remove the mixture from the pan and set aside.
4. Turn up the heat, add the meatballs to the pan and brown them all over.
5. Add tomatoes and bring to a simmer, then return put the cooked onion mixture to the pan.
6. Simmer for a few minutes and then add the raisins.
7. Once the sauce is thick and the meatballs are three-quarters cooked, crack in the eggs one by one. Making sure you keep the yolk whole.
8. Simmer in the sauce until the egg white is cooked
9. Turn off the heat and allow the dish to relax. Drizzle with yoghurt and serve immediately with saffron and coriander rice.
Correction: The original version of this recipe gave incorrect measurements for salt, cumin and coriander. These has since been fixed.