Serve warm with crusty bread for a delicious cool-weather feast

eggs-and-lamb

Serves: 6

Ingredients

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What to do

  • 1. 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.

  • 2. 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.

  • 3. 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.

  • Serve warm, with crusty bread.

  • Recipe from Turkish Fire by Sevtap Yuce, available now from Hardie Grant.

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