HARISSA LAMB MINCE WITH BRINJAL & FRIED EGGS

LOSE IT! - - Food / Eggs -

SERVES 4

• 2 tbsp co­conut oil • 1 red onion, finely chopped • 500g lamb mince • 2 tsp ground cumin • 2 tsp ground co­rian­der • 1 tsp cayenne pep­per • Hi­malayan salt and black

pep­per • 3 toma­toes, grated • 1 tbsp harissa paste • 1 large brinjal, cut into 6

long slices • 4 fried eggs • 3 tbsp ex­tra-vir­gin olive oil • pa­prika, to sprin­kle • 5g fresh mint • ½ red onion, finely chopped • ½ lemon, cut into wedges,

to serve

1. Heat 1 tbsp co­conut oil in a pan, add the onion and sauté un­til it is golden. Add the mince and spices, sea­son well, and cook un­til the onion has browned. Stir in the tomato and harissa paste and sea­son. Sim­mer the mix­ture for 10 min­utes, then re­move it from the heat and set it aside. 2. Heat a grid­dle pan. Brush the re­main­ing co­conut oil on the brinjal slices, then cook them for 5–10 min­utes on each side un­til they have soft­ened. Set them aside 3. To as­sem­ble: Place the mince on a plat­ter. Top it with the brinjal and fried eggs. 4. To serve: Driz­zle olive oil on the eggs and sprin­kle pa­prika on top. Serve the eggs gar­nished with fresh mint and red onion, and with lemon wedges and ex­tra salt and pep­per on the side.

per serv­ing fat 47g carbs 15g pro­tein 30g HARISSA LAMB MINCE WITH BRINJAL & FRIED EGGS

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