Recipe Provided By"Girl Carnivore"
- 2 tablespoons olive oil, divided
- 1/2 onion, minced
- 1 pound ground American Lamb
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1/2 teaspoon harissa
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon powdered garlic
- Salt and pepper, to taste
- 3 to 6 eggs
- 1 pint variety of cherry tomatoes
- 3 tablespoons chopped olives
- Fresh parsley and thyme
- Naan, Tzatziki and Olive Oil, if desired
In a large heavy skillet over medium-high heat, heat 1 tablespoon oil until the oil shimmers. Add onion; sauté 5 minutes. Add American Lamb; cook, browning through and draining off any fat as needed. Stir in tomato paste, turmeric, harissa, red pepper flakes, garlic, salt and pepper; stir to combine. Cook for 30 seconds longer. Allow the lamb to crisp a bit over low heat while you finish the recipe.
Bring a pot of water to a boil; reduce heat to a low simmer. Drop eggs in one at a time, slowly; allow to poach 4 minutes. Carefully remove from the water and drain.
Toss tomatoes in remaining oil; sprinkle with a bit of salt. Char the tomatoes over an open flame, or place on a baking sheet and broil in the oven until bursting and charred, 3 to 5 minutes with a watchful eye.
Toss tomatoes into the lamb, arrange the eggs over top, and garnish with olives, parsley, thyme, salt and pepper. Serve with naan, tzatziki sauce and olive oil for dipping if desired.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest