For the meatballs, place the minced beef or lamb, onion, garlic, spices, fresh herbs, egg yolk and some salt and pepper into a large bowl.
Use your hands to mix all the ingredients together until well combined. Shape into walnut-sized balls and set aside.
For the sauce, heat the olive oil in a tagine or heavy-bottomed casserole dish. Add the onion and cook slowly over a low heat until translucent.
Increase the heat to medium-high, add the meatballs and brown lightly.
Stir the tomato purée into the chopped tomatoes then add to the tagine with the honey.
Stir gently, cover and simmer for ten minutes.
Stir in the peas, then break the eggs on top of the stew, turn the heat right down and cook with the lid on for about ten minutes, or until the eggs are cooked to your liking.
Sprinkle over the chopped parsley and serve.
