Serves: 4 Time: 45 minutes


  • 3 tbs. olive oil

  • 1 onion, finely diced

  • 1 glove garlic, finely minced

  • 1 knob ginger, finely minced

  • 1 tbs. ras el hanout

  • 500g lamb mince

  • 1 x 400g can of crushed tomatoes

  • 4 free-range eggs

  • 4 sprigs coriander


  • 1.

    Pre heat the oven to 180C.

  • 2.

    Heat oil in a large oven-safe pot. Add onion, garlic and ginger sweat off until soft and translucent. Now add the ras el hanout and cook for a few minutes until fragrant. Now add the mince and cook until browned. Add the tomatoes and bring to the boil. Turn the heat down and simmer for 20 minutes.

  • 3.

    Once thick and fragrant make four indents into the meat sauce and crack the eggs. Place in the oven and cook 10 minutes or until the eggs are set.

  • 4.

    Remove from the oven and garnish with coriander. Serve with fresh Lebanese bread.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 239kj
  • Fat Total 18g
  • Saturated Fat 6g
  • Protein 12g
  • Carbohydrate 8g
  • Sugar 2g
  • Sodium 131mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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