Turkish Lahmacun Breakfast Wrap

Ingredients

• ½ lb ground lamb
• 2 tbsp tomato paste
• ½ medium onion, finely diced
• 2 cloves garlic, minced
• 1.5 tsp cumin, paprika, and red pepper flakes, combined
• 2 pieces large flatbread or naan
• 2 whole eggs
• ¼ cup fresh herbs (parsley and mint, chopped)

Instructions

1. 1

   Heat 1 tbsp olive oil in a 10-inch skillet over medium-high until shimmering, about 1 minute.

2. 2

   Add diced onion and cook, stirring, until softened, about 2 minutes.

3. 3

   Add minced garlic and cook 30 seconds until fragrant.

4. 4

   Add ground lamb and break up with a spoon, cooking until no pink remains, 4–5 minutes.

5. 5

   Stir in tomato paste and spice blend, cooking for 1 minute until fragrant and well combined.

6. 6

   Transfer lamb mixture to a small bowl and set aside.

7. 7

   Wipe skillet clean, add 0.5 tbsp olive oil, and warm flatbread 30 seconds per side over medium heat.

8. 8

   Spread half the lamb mixture down the center of each flatbread, leaving 1 inch on sides.

9. 9

   Add remaining oil to skillet over medium-high and fry eggs until whites set but yolks still jiggle, 2–3 minutes.

10. 10

    Slide one egg onto each flatbread, sprinkle with fresh herbs, and fold in sides to wrap.

11. 11

    Serve immediately with lemon wedges if desired.

Tools you’ll need

• 10-inch skillet
• wooden spoon
• cutting board
• chef's knife
• small bowl
• spatula

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