Braised Lamb with Eggs and Other Good Things

By D'Arcy F – Toronto, ON
Braised Lamb with Eggs and Other Good Things
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4

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About this Recipe

Harissa paste is a Tunisian hot chili sauce; if you don’t have it on hand or can’t find it, you can use whatever hot chili sauce you like (although the flavor will change slightly, it will still add that slight element of heat to the dish). I used my 12-inch cast-iron skillet for this and it was perfect.

Feel free to add other appropriate Middle Eastern ingredients as desired -- eggplant, etc.


1 tbsp olive oil
1 large onion
3 garlic cloves, thinly sliced
0.75 lb ground lamb
3 tsp ground sumac, plus extra for garnish
1 tsp ground cumin
0.33 cup almonds or pecans, slivered and toasted
7 tbsp pine nuts, toasted
2 tsp harissa paste, or ground harissa
4 tbsp lemon zest
4 small eggs, the best you can find
0.5 cup yogurt, greek or plain
2 tbsp tahini paste
3 tbsp lemon juice, fresh
1 tbsp water
some cilantro as garnish
oh yeah, and cherry tomatoes for the main dish


1. Heat the olive oil over medium-high heat in a medium, heavy-bottomed frying pan for which you have a tight-fitting lid. Add the onion and garlic and sautée for 6 minutes to soften and color a bit. Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes. Season with the sumac, cumin, 3/4 teaspoon salt, and some black pepper and cook for another minute. Turn off the heat, stir in the nuts, harissa, and preserved lemon and set aside.

2. While the onion is cooking, heat a separate small cast-iron or other heavy pan over high heat. Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside.

3. Prepare the yogurt sauce by whisking together all the ingredients with a pinch of salt. It needs to be thick and rich, but you may need to add a splash of water if it is stiff.

4. You can leave the meat, tomatoes, and sauce at this stage for up to an hour. When you are ready to serve, reheat the meat, add the chicken stock, and bring to a boil. Make 4 small wells in the mix and break an egg into each well. Cover the pan and cook the eggs over low heat for 3 minutes. Place the tomatoes on top, avoiding the yolks, cover again, and cook for 5 minutes, until the egg whites are cooked but the yolks are still runny.

5. Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac, and finish with the cilantro. Serve at once.

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