Turkish Lamb Breakfast Wrap

Ingredients

• ½ lb ground lamb
• 1 whole onion, medium
• 2 whole plum tomato, medium
• 1 whole red bell pepper
• 2 whole garlic clove
• 2 whole eggs
• 2 whole flatbread or pita (8-inch)
• 3 tablespoon olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Dice the onion into 1/4-inch cubes by cutting it in half from root to tip, laying each half flat, cutting crosswise into thin strips, then cutting those strips lengthwise into small cubes.

2. 2

   Remove the stem from the bell pepper, cut it in half lengthwise, scrape out the seeds and white membrane with a spoon, then cut the halves into 1/4-inch-wide strips.

3. 3

   Cut each tomato in half, remove the watery seed pockets by scooping with a small spoon, then cut the tomato flesh into 1/2-inch chunks.

4. 4

   Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

5. 5

   Heat a 12-inch skillet over medium-high heat, add 1 tablespoon olive oil, and wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the ground lamb and break it apart with a wooden spoon into bite-sized pieces, stirring constantly for 4–5 minutes until no pink remains and the meat is fully browned.

7. 7

   Push the cooked lamb to the side of the pan and add the diced onion and minced garlic to the empty space, stirring them in the oil for 1 minute until fragrant.

8. 8

   Stir the lamb back into the onion and garlic, then add the bell pepper strips and tomato chunks, stirring everything together for 30 seconds.

9. 9

   Season the lamb mixture with 1/4 teaspoon salt and a pinch of pepper, stir to combine, and let it cook undisturbed for 2 minutes so the tomato breaks down slightly.

10. 10

    Transfer the lamb mixture to a small plate, wipe out the skillet with a paper towel, and set it aside; you'll use it to warm the flatbread and cook the eggs.

11. 11

    Place one flatbread in the same skillet over medium heat for 30 seconds until warm and slightly flexible, flip it over, warm the other side for 30 seconds, then slide it onto a plate and repeat with the second flatbread.

12. 12

    Add 1 tablespoon olive oil to the skillet over medium-high heat and let it shimmer for 30 seconds, then crack one egg into the pan.

13. 13

    Cook the egg for 2–3 minutes, tilting the pan so oil pools on one side and drizzle it over the yolk, until the white is opaque but the yolk is still slightly soft when pressed with a fork.

14. 14

    Slide the cooked egg onto a flatbread, then repeat step 12–13 with the remaining egg and flatbread.

15. 15

    Divide the warm lamb mixture evenly between the two flatbreads, spooning it on top of each fried egg.

16. 16

    Fold each flatbread in half to close it like a pocket, making sure the filling stays tucked inside, and serve immediately while warm.

Tools you’ll need

• 12-inch skillet with lid or cover
• wooden spoon
• cutting board
• chef's knife
• small spoon
• small plate
• paper towels

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