Moroccan Eggs with LVO lamb and yogurt
Recipe provided by: American Lamb
Ingredients
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1/2 teaspoon each: fennel seeds, cumin seeds, caraway seeds
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1/2 onion, diced
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4 garlic cloves, rough chopped
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1 lb LVO lamb
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1 teaspoon salt
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2 teaspoons smoked paprika
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2 teaspoons cumin
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1/2 teaspoon aleppo chili flakes (or regular chili flakes)
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1/2 teaspoon cinnamon
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14-ounce can fire-roasted tomatoes ( and juices) , diced
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1/4 cup water, more as needed
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2 cups chopped spinach ( fresh, or use one cup frozen)
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6 eggs
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Salt and pepper to taste
Directions
Preheat oven to 375F
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Over medium heat, in a dry skillet toast the whole spices for 1-2 minutes, until fragrant and golden. Set aside.
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Heat oil in the skillet, over medium heat and add the onion, garlic and ground lamb, breaking it apart and saute until the lamb is cooked through ( about 8 minutes) While it is sauteing add the salt, spices and whole spices. Add the tomatoes, spinach and water, cover and simmer on low heat for 10 minutes.
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Taste the stew and adjust the salt or spice level to your liking. If it seems dry add a little more water so it’s a little juicy and still warm.
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Make six “wells” into the stew with a back of a spoon ( see photo) and crack the eggs into the wells. Sprinkle eggs with salt and pepper and place in the oven.
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Bake 7-10 minutes, or until the egg whites are cooked through and opaque, but the yolks are still soft.
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While this is baking, mix the harissa paste with the LVO yogurt to serve on the side ( or spoon over top). See notes.
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Garnish with the cilantro and sprinkle with Aleppo ( or chili flakes).
