20-Min Spiced Lamb Kefta with Eggs & Pita
Moroccan-inspired ground lamb kefta simmered in a quick tomato sauce, topped with baked eggs and served with warm pita. One pan, bold spices, dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- ¾ lb ground lamb
- 1 can (14 oz) canned crushed tomatoes
- 2 large eggs
- ½ medium yellow onion, diced
- 2 pieces pita bread
- 1.5 tsp ras el hanout spice blend
Instructions
- 1
Heat 1 tbsp oil in a 12-inch skillet over medium-high. Add diced onion, cook until softened, about 2 minutes.
- 2
Add ground lamb and ras el hanout. Cook, breaking up with a spoon, until no pink remains, ~5 minutes.
- 3
Pour in crushed tomatoes. Stir, then reduce heat to medium-low and simmer for 5 minutes until sauce thickens slightly.
- 4
Make two shallow wells in the sauce. Crack eggs into each well. Cover skillet and cook until whites set, yolks still jiggle, ~3 minutes.
- 5
While eggs cook, wrap pita in foil and warm in a 350°F oven or toaster oven for 2 minutes.
- 6
Serve kefta and eggs hot with warm pita on the side.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- foil
- toaster oven or oven
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