No

Ingredients 

1

Beef/ lamb mince

500g

2

Beef stock/ Water

1 cup

3

Roasted red peppers

150g

4

Chopped tomatoes (in tin)

1 can

5

White onion, finely chopped

100g

6

Cloves garlic, minced

15g

7

Chilli flakes (add more if you like it spicier)

1 tsp

8

Ground cinnamon

1/2 tsp

9

Ground cumin

2 tsp

10

Tomato puree

2 tbsp

11

Green chilli, sliced

1

12

Eggs

5 to 6

13

Olive oil

1 tbsp

14

Sugar

1 tsp

15

Salt (or salt to taste)

1 tsp

16

Ground black pepper

1/2 tsp

Garnishes

Sumac

Sprinkle

Parsley, finely chopped

1 tbsp

Greek yogurt

Dallops

No

Instructions

1

In a shallow casserolle pan or a heavy pan (with lid) on medium heat, add olive oil. 

2

Add onions and sauté until soft and transulecent. 

3

Add garlic, chilli flakes, cinnamon powder and cumin powder. Cook for about 1-2 minutes.

4

Next add beef mince into the pan and break it up until the meat is uniform mince-sized lumps. Turn the heat up and cook till meat becomes brown and no more pink bits.

5

Add the tomato puree, chopped tomatoes, green chilli and roasted red pepper and cook for about 5 minutes. At this point, add water to hydrate the mixture. It should be saucy but not runny. Bring it to a boil.

6

Season with salt, sugar and ground black pepper.

7

Make 5-6 wells and crack an egg on each top of the well. Then, cover the pan with a lid and continue to cook in low heat until eggs are cooked but still runny.

8

Turn off the heat. Add a few dollops of greek yogurt, sprinkle some sumac and chopped parley. Lastly drizzle some olive oil.

9

Serve with toasted bread, naan or flat breads while hot.