Tagine with Kefta and Eggs

• 2 lb 4 oz poached kefta balls
• 2 oz butter<

When the butter and water mixed together are boiling well in the tagine slaoui add the salt, soudania pepper and the kefta balls. Boil on a good fire until the water has nearly evaporated.

Just before serving, break the eggs on top of the balls. They will fry in the sauce, masking the contents of the dish. Serve while the eggs are still crackling.