Lamb Menemen

Gluten-free| Sugar-free | Dairy free option | No added fats or oils

Serves 2

Why it’s delicious

I first discovered this dish when researching and writing my multi award winning cookbook Breakfast Around the World. Menemen is a Turkish dish commonly eaten for breakfast and consists of a vegetable and spice stew with internally poached eggs. 

With this recipe I have made it super healthy and suggest you don't just make it for breakfast. It’s wonderful served anytime of the day and is a flavour powerhouse. 

Helpful hints + tips

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

Ingredients

• 1 tbsp Bridget's Sticky Sauce
• 1 medium onion, peeled and finely diced
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 1 tsp cumin seeds
• 1 tbsp cumin powder
• 200 g (7 oz) lean lamb mince (ground)
• Himalayan salt and freshly ground  black pepper
• 2 eggs
• 2 tbsp finely shredded parsley
• 2 tbsp coconut yoghurt or plain Greek yoghurt (optional)

Method

1. In a large heavy bottomed frying pan on medium to high heat, add the sticky sauce, onion, garlic and ginger and stir fry for a couple of minutes, stirring constantly to prevent the ingredients from sticking and burning. 
2. Add the cumin seeds and powder and cook for a further minute until the spices are fragrant and then break in the lamb mince. Stir the mince well until all broken into small pieces and cook the lamb for 5-10 minutes until cooked through. 
3. Season with salt and pepper and taste for flavour. The mince should be flavoursome and tasty. Add more seasoning or spice if you deem it necessary. 
4. Make 2 indents in the mince with the back of a large spoon and carefully break in the eggs into each indentation. Season the eggs with a little salt and pepper and then place a lid on the pan and cook for 5-7 minutes or until the eggs are cooked to your liking. 
5. Finish the dish with a sprinkling of the freshly chopped parsley and if using, drizzle over the yoghurt. I like to serve this dish directly from the pan with some of my healthy bread to soak up all the juices.