25-Min Spiced Lamb Kefta with Eggs
Moroccan-spiced ground lamb formed into quick patties, simmered in tomato sauce with warm spices, then finished with poached eggs. One pan, deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- 1 can (14 oz) canned crushed tomatoes
- ½ medium onion, finely diced
- 1 tsp (combined) paprika, ground cumin, and cinnamon
- 2 large eggs
- ¼ cup cilantro or parsley, chopped
- ½ tbsp harissa paste (optional but recommended)
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium-high. Brown lamb, breaking it into small pieces with a spoon, until no pink remains, ~5 minutes.
- 2
Add diced onion and cook, stirring, until softened and fragrant, ~2 minutes. Add paprika, cumin, and cinnamon; stir for 30 seconds.
- 3
Pour in crushed tomatoes. If using harissa, stir it in. Simmer uncovered over medium heat for 8 minutes, stirring occasionally.
- 4
Create two shallow wells in the sauce with the back of a spoon. Crack eggs into each well.
- 5
Cover and cook until egg whites are set but yolks still jiggle slightly, ~4 minutes. Uncover.
- 6
Scatter fresh herbs over the top. Serve directly from the skillet with warm bread.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
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