BAKED TURK­ISH EGGS WITH LAMB MINCE

PREP + COOK TIME 25 MIN­UTES SERVES 2

The Australian Women’s Weekly Food Magazine - - Food In A Flash -

¼ cup (60ml) extra vir­gin olive oil 1 medium onion (150g), chopped

finely

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

fresh mint

1 ta­ble­spoon finely chopped fresh

flat-leaf pars­ley

4 eggs

¼ cup loosely packed fresh mi­cro

mint leaves

¼ cup loosely packed fresh flat-leaf

pars­ley leaves, extra

2 le­banese flat­breads (230g),

quar­tered

CU­CUM­BER YO­GHURT

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.

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