Start with the meatball, add 1 egg into the beef and mix well with your hand until combined.

Add the rest of the ingredients and combine well. Leave aside for 15 minutes to marinate.

Use a spoon, scoop out the beef mixture and roll it into a ball with the palms of your hand – the size of a ping-pong ball.

Lay it on a baking tray. Gently push the ball down a little, but not too flat. Sit for another 10 minutes.

Heat a pan with a bit of oil. When the oil is hot enough, place meatballs into the pan and cook both sides until golden brown. Leave the pan. Continue with the rest.

Preheat the oven to 150 degrees Celsius.

Using the same saucepan, reheat the pan with a new dash of oil – medium heat. Add onions and cook until soft and turning golden brown.

Add diced tomatoes (both can and fresh), and cook until soft. Add salt, pepper, and sugar to the taste that you like.

Add the meatballs, basil leaves and sesame oil to the tomato mixture and stir well in low heat. Make sure the tomato sauce covers the meatballs.

Cover the lid and simmer for 10 minutes.

Remove from heat and pour tomato sauce-meatballs into a bake-proof pan. Crack 2 eggs on top of the pan (best to have 1 on each side) and sprinkle cheese over the dish.

Place pan into the oven and bake for 10 minutes, or until eggs are well-cooked.

Remove from oven, rest at room temperature for 5 minutes before serving. Add extra cheese on top and add some fresh greens if you like.