Moroccan Eggs with Lamb and Harissa Yogurt
By Sylvia Fountaine · feastingathome.com
40 minServes 6
Spiced ground lamb and tomato stew baked with eggs, served with harissa yogurt.
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| prepPreheat oven to 375°F / 190°C | ||||||
| 1/2 teaspoon fennel seeds | Toast whole spices, 1–2 min until fragrant | Add toasted spices, tomatoes, spinach & water | Simmer covered on low, 10 min | Taste & adjust seasoning, add water if needed | Bake 375°F / 190°C, 7–10 min until whites set | Garnish with cilantro & Aleppo chili flakes |
| 1/2 teaspoon cumin seeds | ||||||
| 1/2 teaspoon caraway seeds | ||||||
| 1/2 onion, diced | Sauté onion, garlic & lamb until cooked, 8 min | |||||
| 4 garlic cloves, rough chopped | ||||||
| 450 g ground American lamb | ||||||
| 1 teaspoon salt | ||||||
| 2 teaspoons smoked paprika | ||||||
| 2 teaspoons cumin | ||||||
| 1/2 teaspoon Aleppo chili flakes (or regular chili flakes) | ||||||
| 1/2 teaspoon cinnamon | ||||||
| 400 g can fire-roasted tomatoes with juices, diced | ||||||
| 60 ml water, more as needed | ||||||
| 60 g chopped spinach (fresh, or 30 g frozen) | ||||||
| 6 eggs | Make wells, crack eggs into stew | Season eggs with salt & pepper | ||||
| salt and pepper to taste | ||||||
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