Recipe Provided By"The Curious Plate"
- 1 pound ground American lamb
- 2 tablespoon olive oil, divided
- 1/2 cup yellow onion, (chopped)
- 1 can black beans, (rinsed and drained)
- 2 garlic cloves, (minced)
- 2 medium tomatoes, (diced)
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon ground paprika
- 1 teaspoon ground garlic powder
- 1 teaspoon ground coriander
- Kosher salt and pepper to taste
- 2 tablespoons water
- 5 to 6 flour tortillas
- 4 large eggs
- 1 cup shredded Mexican cheese
- Cotija cheese, Pico de Gallo, guacamole, cilantro, (for garnish)
Preheat your oven to 400 degrees F. In a large, oven-proof, non-stick skillet preheated to medium high heat add 1 tbsp olive oil and ground lamb. Sauté the lamb until no longer pink (or until a meat thermometer reaches 160 degrees)*.
* Note: USDA recommends ground lamb reach an internal temperature of 160F.
Remove the lamb from the skillet and allow it to rest for three minutes.
Meanwhile, in the same skillet add 1 tablespoon olive oil to the skillet. Sauté the onion, black beans, garlic, tomatoes, spices, water, kosher salt, and pepper. Simmer on medium for about 5 minutes or until the tomatoes are tender. Remove the mixture from the skillet and set aside.
Next, spray the skillet with nonstick cooking spray and lay tortillas in the bottom of the skillet overlapping. Top the tortillas with ground lamb and vegetable mixture. Next, make four indentations using the back of the spoon and crack one egg into each hole. Top the eggs with shredded cheese and bake for about 10 to 15 minutes or until the egg whites have set.
Remove from the oven and garnish with all your favorite toppings!