BAKED TURKISH EGGS WITH LAMB MINCE
PREP + COOK TIME 25 MINUTES SERVES 2
¼ cup (60ml) extra virgin olive oil 1 medium onion (150g), chopped
2 cloves garlic, crushed
½ teaspoon ground mixed spice ½ teaspoon ground cinnamon ¼ teaspoon chilli flakes
150g lamb mince
1 large tomato (220g), chopped 2 tablespoons lemon juice 1 tablespoon finely chopped
1 tablespoon finely chopped fresh
¼ cup loosely packed fresh micro
¼ cup loosely packed fresh flat-leaf
parsley leaves, extra
2 lebanese flatbreads (230g),
½ lebanese cucumber (65g)
½ cup (95g) greek-style yoghurt 1 clove garlic, crushed
1 teaspoon finely grated lemon rind
1 Make cucumber yoghurt.
2 Heat 2 tablespoons of the oil in a large frying pan over medium heat; cook onion, garlic, spices and chilli flakes for 3 minutes or until soft.
Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add tomato and juice; cook for 2 minutes or until tomato is tender. Remove from heat; stir in chopped herbs. Season to taste.
3 Make four indents in mince mixture with the back of a spoon. Carefully crack eggs into indents; season eggs. Cook, covered, over medium heat for a further 6 minutes or until whites of eggs have set but yolks are still runny.