• One onion
• One sweet pepper
• Two cloves garlic
• One lb ground lamb
• Olive Oil
• Salt
• Cumin
• Smoked Paprika
• Coriander
• Can of tomatoes or three fresh tomatoes
• A few eggs (your choice in amount)
• Parsley or Cilantro (optional)

Sautee chopped onion, bell pepper, garlic, and ground sheep in a heavy pull of olive oil until onions are fully translucent and beginning to caramelize, and meat is browned. This will take about 30 minutes. Be sure to add a proper pinch of sea salt early in the process to draw out moisture from the vegetables and meat. About midway through cooking, add about a tablespoon of each of the following: cumin, smoked paprika, and coriander.

When browned, add a can of diced tomatoes (or fresh chopped) and simmer until whole mixture thickens a bit. Adjust seasoning to taste. Finally, add a few eggs on the top to poach in the sauce with the lid on for a few minutes, cooked to your liking. We like ours medium with yolk barely still a bit runny. Top with chopped herbs like parsley or cilantro.

Serve with fresh bread or flat bread.

Serves 4-6 people.