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Kiymali yumurta (turkish baked eggs)

Christien Darvall at Efendy Restaurant
Kiymali yumurta (turkish baked eggs)

Serving size: Serves 4
Cuisine type: Eastern European
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Breakfast, Lunch, Main
Favourite flavours: Easy recipes

INGREDIENTS

1kg spiced lamb mince
250g roasted red capsicum
250g fetta cheese
300g sliced brown onions
50g brown sugar
2 teaspoons red wine vinegar
100g baby spinach
2 roma tomatoes, halved and roasted
9 (60g) eggs

Spicy lamb mince
2 tablespoons oil
1 onion, finely chopped
1kg lamb mince
1 tablespoon paprika
1 teaspoon cinnamon
1½ tablespoon ground cumin
1½ tablespoon ground coriander
2 cloves garlic, minced
1 teaspoon chilli paste
1½ tablespoon pomegranate molasses
3 teaspoon ground black pepper
2 teaspoon salt
METHOD

Heat oil in a frying pan over medium high heat; add onion and mince and cook until browned and crumbly. Stir in spices, garlic, chilli paste, molasses and salt and pepper. Simmer for 30-40 minutes or until meat is tender.

In a large guvec dish caramelise sugar and mix in onions until browned. Add capsicum, spinach, spiced lamb mince and fetta cheese and mix well.

Make indentations with eggs in random spaces and break eggs into them with roasted tomatoes in between.

Put on lid and cook over low flame or in coals until just cooked.

Serve with toasted Turkish bread.

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Tip: Try "lamb & potato" or "Low GI"
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