Baked egg in lamb
Servings
6people
Servings
6people
Ingredients
Instructions
  1. Preheat the oven to 180C
  2. In a hot fry pan, add chopped Onions, and sweat them until transparent.
  3. Add chopped/crushed garlic. Cook for a few minutes until the Garlic has broken down.
  4. Add lamb mince, and cook it until the mince is cooked through and has browned a little.
  5. Add a tin of chopped Tomatoes and cook until the Tomatoes have completely broken down (around 2 mins)
  6. Add capsicum, tomato paste and wine. Cook for 5 more mins.
  7. Add fresh Chilli, and herbs and Spices. Cook while stirring regularly to prevent the mince sticking to the pan and burning. It will be ready when the fat sits at the top of the pan (5-10 minutes).
  8. If you don’t need all 6 servings immediately, you can cool the remainder of the mixture at this point and come back to the next step a few days later.
  9. If you have individual dishes then you can divide the mixture into oven proof individual dishes. Make a well in the middle of the dishes and crack an egg into each.
  10. If you don’t have individual dishes you can use a skillet/frypan that can be put in the oven and make multiple wells equally around the larger pan and crack an egg into each well.
  11. Put into the oven for 12 minutes, max. The white should be cooked, but the yolk should still be set on the outside and liquid inside so when you cut it with a knife it sauces the top of the dish.