Combine all sauce ingredients, except for the water and egg into the base of a deep-frying pan or tagine.
Cover and bring to a simmer over a medium heat. Once simmering, reduce the heat to medium-low (enough to maintain a gentle simmer).
Allow the sauce to cook for 15-20 mins, or just enough to completely soften the tomatoes.
While sauce is cooking combine all the kofta ingredients together into a bowl. Using your hands, knead in the herbs & spices. Shape the kofta mixture into small meatballs.
Add water to the sauce and stir gently.
Add meatballs and spoon a little of the sauce over each meatball to cover. Cover the pan or tagine and cook for approximately 25 minutes or until the sauce has thickened.
Break the eggs into the middle of the meatballs and re-cover the pan.
Cook for an additional 8-10 minutes or until egg whites are solid and the yolks partially set.
Serve with green salad.