On the stove

Tonight is lamb meatballs in tomato sauce with poached eggs, using our neighbors' tomato bounty. About 10 lbs of tomatoes have been blanched, peeled, and seeded, and are bubbling on the stove, leaving another equal amount to be processed in a day or two. Leftover bread has been crumbled for the meatballs. This dish (or something like it) is called a lot of things around the Mediterranean, including Kefta Mkaouara and Shakshouka, but I think those names refer only to the eggs in spicy tomato sauce, while the meatballs are optional. My philosophy is to add meatballs to anything whenever possible.