This egg and lamb dish always ends up being one that I have to serve in our house; otherwise, G eats all of it leaving little for the tiny ladies and I. I can see where he’s coming from, it’s terribly good. I make a small side salad and load with up with naan bread to complete this quick and easy weekday meal. The lamb is cooked with some dried curry powder and tomatoes. The whole dish is topped off with fresh parsley and some crushed chili flakes (optional). The combination of flavours is great and I find it solidifies the dish in the dinner category, but if you dig curried lamb for breakfast, have at it. I love the way the creamy soft yolks mix into the curry-scented lamb all to be sopped up by naan bread. Winner for sure for its relatively short ingredient list to a primarily hands off dinner you and your family will enjoy.
For the littles, I add in some Greek yogurt mixed with 1/2 a minced garlic and 1 tbsp lemon juice (shown in the bowl in the photo below). Z & I love curry with yogurt. For now. As it goes with toddlers;)
- 2 tbsp olive oil
- 1 lb ground lamb or beef will work too. Lamb does taste a bit more flavourful however.
- 1 medium yellow onion minced
- 1/3 cup finely chopped parsley
- 1 tsp yellow curry powder
- 2 small vine-ripe tomatoes cored and roughly chopped (or 1 x 14 oz can of diced tomatoes)
- Kosher salt and freshly ground black pepper to taste
- 4 eggs
- Crushed red chile flakes for garnish
- Naan or flatbread for serving (optional)
-
Heat oven to 400° F.
-
Heat oil in a 12" ovenproof skillet over medium-high heat. Cook lamb, stirring and breaking up meat into small pieces, until browned, 3–4 minutes. Add onion; cook until soft, 4–6 minutes. Stir in 1/2 of the parsley, the curry powder, tomatoes, salt, and pepper; cook until tomatoes begin to break down, 3–4 minutes. Make 4 wells in lamb mixture; crack 1 egg into each. Bake until the egg whites are set and yolks are still runny, 5–7 minutes.
-
Garnish with remaining parsley and the chile flakes; serve with naan or flatbread.
Recipe from Saveur Magazine
»