If you are using a tomato sauce from the freezer, allow extra time to thaw in the fridge over night or to slowly reheat if you are using it straight from the freezer.

Chop one large onion and mince the garlic.

Fry the onion and garlic in vegetable oil in a deep pot for about five minutes, until the onion is soft.

Add the canned tomatoes, lentils and water, give a good stir.

Add salt, oregano and sugar.

Bring the sauce to boil, then let simmer under lid 15-20 minutes.

Taste and add more salt and pepper as needed.

Add in the extra passata, crushed tomatoes and spices. Let all the ingredients the tomato sauce cook together for about 10 minutes in a 27 cm non-stick saute pan under lid. Add an extra pinch of chili if you like more heath.

If you are making the sauce from scratch, allow twenty minutes for the sauce to cook together under a lid.

Add twelve meatballs into the pan and let simmer for another three minutes (longer if you cook the meatballs straight from frozen.

Take mince meat out of the fridge and let come close to room temperature.

Dice the onion and mince the garlic.

Mix onion, garlic, milk and breadcrumbs in a bowl and let sit for at least 5 minutes.

Once the mixture has come together in to a sludge add the mince, egg, salt, pepper and all spices.

Stir it all together. I will do it using my hands but feel free to use a spoon, just make sure that everything comes together in a smooth batter.

Wet your hands with cold water and roll the mince batter into round meatballs. Place on a cooking tray, space apart.

Oven cook for 10 mins in the middle of the oven 180 degrees C fan (360F).

If using a frying pan, add some butter in the bottom of the pan and fry the meatballs on all sides until golden in colour.

Make four spaces in the pan and crack the eggs in each one of them. Poach under lid for about five minutes or until the egg whites have stiffened.

Serve with couscous and a green salad.