Eggs and Meat
Description
A humble Lebanese dish that takes a few ingredients to prepare. Looks like sunny side up eggs, right? Just because the egg yolks are kept intact!! But the technique of making it is a bit different! You need to sear the minced lamb or beef until well browned then crack the eggs delicately over the meat, and cook until the top of the whites are set.
Ingredients
- 250 g. / 9 oz. ground lamb or beef lamb meat is far more flavorful here
- 6 eggs
- ½ teaspoon salt or to taste
- 1 tablespoon butter
- 2 tablespoons canola oil
- A dash of allspice
- A dash of freshly grated black pepper
Instructions
- Add the ground beef to a wide skillet and cook over medium heat for about 5 minutes, or until the juices are gone.
- Add the butter and oil to the ground meat, and season with salt and spices.
- Using the back of a large spoon, make 6 holes in the browned meat skillet, then crack the eggs into each one.
- Put a lid underneath the pan, and cook over low heat for 8 minutes until the whites are set and the yolk is a bit runny, or depending on your liking! Serve it with pita bread if you wish!
Notes
Looking for more egg recipes, here are some great ones for you: Zucchini Scrambled Eggs, Eggs in a Crust Bowl of Bread, Zucchini Fritters, baked Vegetarian Omelette Tried this recipe?Let us know how it was!