Prep Time
15 MIN
Cook Time
20 MIN
Total Time
35 MIN
Servings
2
Ingredients
- 1 poblano pepper
- 1 green bell pepper
- 1 tablespoon olive oil
- 1 lb ground American lamb
- 1 small yellow onion, finely chopped
- 1 (4 oz) can diced green chilies
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 5 oz fresh spinach
- ½ cup chopped fresh parsley, plus more for garnish
- 3/4 cup vegetable or chicken broth
- 4–5 large eggs
- Juice of ½ lemon
- 1 ripe avocado, sliced
- Feta, for serving
- Greek yogurt, for serving
- Pita, for serving
Directions
1. Roast the Peppers:
Preheat broiler or gas burner. Char the peppers until blackened on all sides. Transfer to a bowl, cover, and let steam for 5 minutes. Peel off skins, remove seeds, and finely chop.
2. Make the green base:
Heat oil in a large skillet over medium heat. Add ground American lamb, cook undisturbed for 3-5 until crust develops, mix, continue cooking until cooked through, remove from pan. Add onion and cook until translucent. Stir in garlic, green chilies, roasted peppers, cumin, coriander, paprika, salt, and pepper. Cook 2 minutes more to build flavor.
3. Add greens:
Stir in the spinach, parsley, and broth. Simmer for 2–3 minutes until thickened slightly. Add the ground lamb back into the pan and stir to combine.
4. Cook the eggs:
Use a spoon to make small wells and crack an egg into each one. Cover and cook over medium low heat for 8-10 minutes, or until whites are set but yolks are still soft.
5. Finish and serve:
Squeeze lemon juice over the top, then garnish with extra parsley and sliced avocado. Serve warm with feta crumbled, a dollop of Greek yogurt and plenty of pita.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
