1. Set oven to 400F

2. Mix together the pepper, onions, thyme and spices in a bowl.

3. Add the olive oil and toss well so that everything is coated with the oil and spices.

4. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.

5. Sprinkle the veggies with half the fresh herbs and set aside.

6. While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked.

7. Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 circle.

8. Transfer to a parchment or silpat lined baking sheets.

9. Brush all over with a beaten egg. Spread the inside with sour cream.

10. Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.

11. Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.

12. Bake for about 10 minutes until rising and starting to brown.

13. Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.

14. Put back into the oven for about 10 minutes (or until the eggs are set).

15. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away! Enjoy!