this is one of the best recipes i’ve tried in a while. the result was amazing, and i’ve made it a few times now. lamb is one of my favorite foods! this is a middle eastern twist using ground lamb, eggs, and a whole mess of spices.
the original recipe calls for the use of harissa, which i could not find anywhere. instead, i improvised with tomato paste and some of the spices found in harissa (coriander, cumin, mint, etc). if you can find harissa, stick to the original recipe! my improvised recipe is below.
braised eggs with lamb
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 10 oz. ground lamb
- 2 tsp. sumac, plus extra to garnish
- 2 tsp. ground cumin
- 1/4 tsp. coriander
- 1/4 tsp. ground cinnamon
- 1/4 tsp. chili pepper, or cayenne
- 1 tsp. dried mint leaves
- 7 Tbsp. toasted pine nuts
- 2 tsp. tomato paste
- 1 tablespoon lemon juice
- 1-1/3 c. cherry tomatoes
- 1/2 c. chicken stock
- 4 large free-range eggs
- 1/4 c. cilantro leaves, chopped
- Salt and freshly ground black pepper
- 1/2 c. Greek yogurt
- 1-1/2 Tbsp. tahini paste
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. water
heat the olive oil over medium-high heat in a medium-sized cast iron skillet. add the onion and garlic and sauté for 6 minutes to soften and color a bit.
raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. season with the sumac, cumin, coriander, cinnamon, mint, cayenne, 3/4 teaspoon salt, and some black pepper and cook for another minute. turn off the heat, stir in the nuts, tomato paste, and 1 Tbsp. lemon and set aside.
while the lamb is cooking, heat a separate small cast-iron or other heavy pan over high heat. once hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. set aside.
prepare the yogurt sauce by whisking together the greek yogurt,tahini, 2 Tbsp. lemon juice, and water with a pinch of salt.
when you are ready to serve, preheat the oven broiler (medium or high), reheat the meat, add the chicken stock, and bring to a boil. make 4 small wells in the mix and break an egg into each well. cover the pan and cook the eggs over low heat for 3 minutes.
place the tomatoes on top, avoiding the yolks, and cook under the broiler in the oven for 3 to 5 minutes, until the egg whites are cooked but the yolks are still runny.
remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac, and finish with the cilantro. serve at once on its own or with warm pita bread.