Serves 4 | 35 minutes
Ingredients
- 1 tbsp olive oil
- 400g New Zealand lamb mince
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- Pinch of chilli flakes
- 400g tin chopped tomatoes
- Salt and pepper, to taste
- 6 Olliff Farm eggs
- Fresh mint and coriander, to serve
- Flatbread, to serve
Method
- Heat the olive oil in a large frying pan over medium-high heat and brown the lamb mince, breaking it up as it cooks, for about 6 minutes.
- Add the onion and cook for a further 5 minutes until soft.
- Stir in the garlic, cumin, coriander, cinnamon and chilli flakes, and cook for 1 minute.
- Pour in the chopped tomatoes, season with salt and pepper, and simmer for 10 minutes.
- Make six small wells in the mixture and crack an egg into each one.
- Cover and cook for 6-8 minutes, until the whites are set but the yolks are still soft.
- Scatter with fresh mint and coriander, and serve with warm flatbread.