I had the lovely Abigail over last night for episodes 2-5 of The Ice Warriors and a spot of dinner. I had a flick through some of my cookbooks and found this rather tasty recipe in the book Persiana by Sabrina Ghayour. The recipe as written is a breakfast dish but can be scaled up for a main dish, and is purely vegetarian. I soon sorted that by adding some lamb mince.🙂 I also upped the vegetable level by adding some diced aubergine.
I love the Spanish recipe Huevos a la Flamenca, which I cook quite often, and this is a nice, Middle Eastern variation. I shall certainly be cooking it again.
4 tablespoons of olive oil
500g of lamb mince
1 medium aubergine, diced
3 garlic cloves, bashed and thinly sliced
2 large red onions, cut in half and sliced into 1cm thick half moons
2 teaspoons of turmeric
1 teaspoons of ground coriander
1 teaspoons of ground cumin
½ a teaspoons of ground cinnamon
2 tablespoons of harissa
2 beef tomatoes, roughly chopped
440ml tin of chopped tomatoes#
A bunch of coriander leaves, roughly chopped
200g of feta cheese
2 large eggs
Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat. Sauté the onion and garlic until they start to soften. Add the turmeric, coriander, cumin and cinnamon and stir well.
Add the lamb mince, breaking up any lumps with the back of a wooden spoon and cook until well browned all over, stirring well to ensure that the lamb is well coated with the spices. Add the aubergine and lightly brown.
Add the harissa paste and stir well to combine.
Add the chopped fresh tomatoes and tinned tomatoes and stir well to combine. (I chucked in a dash of white wine at this point too.) Season well, bring to a simmer. Then simmer for 20 minutes or so, until the sauce has thickened a little and everything is well cooked through.
Pre-heat the over to 180.
Transfer the tomato and meat sauce to a large baking dish.
Scatter the chopped coriander over the top. Then crumble over the feta, poking some of the pieces down under the surface of the sauce.
Make two indentations in the surface of the sauce with the back of a tablespoon and then crack an egg into each indentation.
Bake in the oven for 10-14 minutes until the eggs are set.