Description
A delightful dish combining lamb stew with perfectly baked eggs, enhanced by aromatic spices.
Ingredients
Scale
- 4 large eggs
- 1 cup lamb stew (prepared)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1/2 cup Harissa yogurt
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Spread the prepared lamb stew evenly in a baking dish.
- Make small wells in the stew and crack an egg into each well.
- Season the eggs with cumin, paprika, turmeric, salt, and pepper.
- Cover the dish with foil and bake for about 15-20 minutes, or until the eggs are set to your liking.
- Remove from the oven and let cool slightly.
- Serve topped with Harissa yogurt and garnish with fresh cilantro or parsley.
Notes
Customize the spices to your taste; consider adding cayenne pepper for more heat. Experiment with different herbs for garnishing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 410mg