Lamb Meatballs with Sunny Egg
Serves 4 Active Time 30 min. Total Time 30 min.
1 pound ground lamb
2 slices white sandwich bread, chopped
4 cups milk
4 dried dates, chopped
2 garlic cloves, minced
2 green scallions, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
2 tablespoons freshly chopped cilantro
Salt and pepper
1/4 cup olive oil
1/2 cup tomato sauce
Preheat oven to 350°F.
Soak bread in milk until soft, about 10 minutes, then drain.
Mix together lamb, bread, dates, cloves, scallions, cumin, paprika, and cilantro in a large bowl and blend with your hands. Season with salt and pepper to taste. Form the mixture into 1-inch balls.
Place meatballs on a foil-lined oven tray and spray with cooking oil. Bake for 20 to 25 minutes.
Remove meatballs from oven and let rest for 2 to 3 minutes.
Heat 1/4 cup olive oil in a large frying pan over medium-high heat.
Crack eggs directly into frying pan. Cook eggs for a few minutes without moving them around, allowing the whites to set, followed by the yolks.
Remove eggs from pan and set aside.
Divide lamb meatballs amongst 4 plates. Top each portion with 2 tablespoons tomato sauce and a fried egg. Mix together and enjoy.