Breakfast

Harissa lamb with fried eggs

Name: Harissa lamb with fried eggs
Total time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 6½ oz Cooked lamb; 4 Eggs; 3½ oz Spinach; 2 oz Greek yogurt; 2 tbsp Rose harissa; ½ Lemon; 1 tbsp Olive oil; Sea salt, to taste

Cooked lamb from a roast works better here than fresh ground lamb — it is already done, so it can be crisped hard in the harissa oil without drying out.

4gnet carbs

29gfat

34gprotein

415kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Cooked lamb6½ oz
Eggs4
Spinach3½ oz
Greek yogurt2 oz
Rose harissa2 tbsp
Lemon½
Olive oil1 tbsp
Sea saltto taste

Method

6 steps · 20 minutes

Shred the lamb by hand rather than chopping it, so the edges are ragged and catch in the pan.
Get the pan properly hot before the lamb goes in, then leave it alone for two full minutes.
Stir the harissa through and let it fry for a minute. Straight from the jar it tastes of the jar.
Push the lamb to one side, add the spinach, and let it collapse in the spiced fat.
Fry the eggs in the same pan so the whites pick up what is left in it.
Loosen the yogurt with the lemon juice and spoon it over cold, against the heat of the harissa.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.