Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry for 6–8 minutes, or until soft.
Add the chilli and lamb and season with sea salt and freshly ground black pepper. Stir well to make sure the lamb doesn’t form chunks. Cook for a few minutes, then stir in the tomato and parsley.
Spread the mixture evenly over the base of the pan. Using the back of a tablespoon, create eight shallow pockets in the lamb mixture, to hold the eggs. Now carefully crack an egg into each pocket. Cover and cook for about 5–6 minutes for a softly runny yolk, or until the eggs are cooked to your heart’s desire.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.