For 4-6 persons

Oriental saviours
. Arround 500g of fresh non-shelled garden peas (= arround 250g once shelled)
. An onion
. 2 garlic cloves
. 2 tomatoes
. salt
. 1 c.c. of sweet paprika
. ½ c.c. powdered pepper
. a spoonful of oriental cumin, one of saffron and one of cinnamon
. 4 eggs

Meat-balls
. A little onion
. 4-6 blade of corriander
. 250-300g of lamb meat
. 1 c.s. of oriental cumin
. salt and pepper
. 1c.c. olive oil

1. For the meat-balls: chop funely the onion. Cisel the blades of corriander. Mix with the lamb meat, the oil and the spices. With the humid hands, form balls of the size of a ping-pong ball. Cover and keep it at cold.
2. Shell the garden peas. Cut finely the onion and the garlic. Scald brriefly the tomatoes, refresh them under cold water and skin them. Cut them in two and cut the pulp in fingers.
3. Heat a little olive oil in a big frying pan anti-adhesive. Grasp the balls by portions during a couple of minutes turning over. Add the onions, the garlic, the tomatoes, the salt and the spices. Let simmer, during three minutes at middle temperature. Add the peas and and a dl of water, cover and let simmer during fifteen minutes.
4. Beat up the eggs in a cup and let them slip on the vegetables. Cover and cook gently during three ti five minutes, untill the eggs are cooked. Dust paprika and the oriental cumin and eat immediately.