Meatballs:

1. Preheat the oven to 400F degrees. Use roast setting if you have it.
2. In a medium bowl, add the ground lamb, grated fig salami, sea salt, Aleppo pepper, ground oregano, ground cumin & grated garlic. Mix well to combine.
3. To measure evenly in equal balls, use a small ice cream scoop to make the meatballs.
4. Place the scoops in the baking tray and after you are done, shape into balls.
5. Brush olive oil onto each meatball.
6. Roast the lamb meatballs for 10 minutes.

Sauce:

1. Reduce the oven to 380F degree.
2. In a personal serving mini-saucepan (or in a larger fry pan, for a larger quantity), add the roasted red pepper and tomato dip, and crushed smoked chili flakes. Mix to combine.
3. Place in lamb meatballs. Make wells and crack one egg in each well. Sprinkle the eggs with Sea Salt with Smoked Paprika.
4. Put the mini-saucepan in the oven, and bake for about 10-12 minutes. Start to check after 10 minutes to see if the egg whites are set, and the yolk is to your liking.

Stove-top option:

1. Set the stove to medium heat and place the fry pan.
2. Add the roasted red pepper and tomato dip, and crushed smoked chili flakes. Mix to combine.
3. Place in lamb meatballs. Make wells and crack one egg into each well. Sprinkle the eggs with Sea Salt with Smoked Paprika.
4. Reduce the heat to medium low and cover the pan with a lid. Let it cook for about 10-12 minutes. Start to check after 10 minutes to see if the egg whites are set, and the yolks are to your liking.