Eggs cooked in minced lamb

Eggs cooked in minced lamb

Kıymalı yumurta

Turkish Fire
Alicia Taylor

This was one of my favourite breakfast dishes when I was growing up. Mum would simply serve it out of the frying pan, in the middle of our table. Back then we didn’t have a dining table; instead we would sit on a sofra, a black and white cloth spread out on the ground. Mum would put a round wooden board with small legs in the middle of the cloth, and then rest a massive round copper tray, over a metre wide, on top of that. All the food would be served on this tepsi in this way, for breakfast, lunch and dinner.

This dish is another economical way of feeding four hungry people with just a handful of meat. You can adjust the amount of chillies to suit your taste. I like my egg yolks runny, served with very crusty bread, and with black tea to follow.


Quantity Ingredient
60ml olive oil
1 brown onion, diced
3 green chillies, chopped
200g minced lamb
2 vine-ripened tomatoes, diced
15g finely chopped flat-leaf parsley
8 free-range eggs
crusty bread, to serve


  1. Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry for 6–8 minutes, or until soft.
  2. Add the chilli and lamb and season with sea salt and freshly ground black pepper. Stir well to make sure the lamb doesn’t form chunks. Cook for a few minutes, then stir in the tomato and parsley.
  3. Spread the mixture evenly over the base of the pan. Using the back of a tablespoon, create eight shallow pockets in the lamb mixture, to hold the eggs. Now carefully crack an egg into each pocket. Cover and cook for about 5–6 minutes for a softly runny yolk, or until the eggs are cooked to your heart’s desire.
  4. Serve warm, with crusty bread.
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