Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp Moroccan seasoning (a blend of cumin, coriander, cinnamon, ginger, and paprika)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• 450g / 1 lb lamb mince
• 1 lemon, juiced and zested
• 1 bunch of cilantro (fresh coriander), chopped
• 1 ciabatta or Turkish bread, sliced
• 1 tbsp toasted pine nuts
• 4 eggs
• Bake at 200°C / 400°F for 20 minutes

Steps to Make Moroccan Lamb and Egg Skillet

Step 1: Prepare the Base

1. Heat olive oil: In a large oven-safe skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for about 3-5 minutes until soft and translucent.
2. Add garlic and bell pepper: Add the minced garlic and diced red bell pepper to the pan. Cook for another 2-3 minutes until the peppers are soft and the garlic is fragrant.
3. Incorporate spices: Stir in 1 tablespoon of Moroccan seasoning, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin. Season with salt and pepper to taste. Let the spices cook for 1-2 minutes to release their flavors and aromas.

Step 2: Brown the Lamb

1. Add lamb mince: Add 450 grams (1 pound) of lamb mince to the pan. Break up the meat with a spoon as it cooks, ensuring it’s evenly browned. Cook the lamb for about 6-8 minutes until it’s browned and fully cooked through.
2. Add lemon zest and juice: Once the lamb is browned, stir in the zest and juice of one lemon. This adds a bright, tangy flavor that balances the richness of the lamb.
3. Add fresh cilantro: Stir in half of the chopped cilantro, reserving the other half for garnish.

Step 3: Prepare the Skillet for Baking

1. Make small wells: Using a spoon, create four small wells in the lamb mixture for the eggs.
2. Crack the eggs: Gently crack 4 eggs into the wells, making sure they are evenly spaced across the skillet.
3. Toast pine nuts: Sprinkle 1 tablespoon of toasted pine nuts over the top of the dish for added crunch and flavor.

Step 4: Bake the Dish

1. Preheat oven: Preheat your oven to 200°C (400°F).
2. Bake: Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny. If you prefer firmer eggs, bake for a few more minutes.

Step 5: Serve

1. Garnish and serve: Once the dish is out of the oven, sprinkle the remaining fresh cilantro over the top. Serve with warm, sliced ciabatta or Turkish bread on the side to scoop up the flavorful lamb and eggs.

Nutrition Facts (Per Serving)

• Calories: 460 kcal
• Protein: 28g
• Carbohydrates: 28g
• Fat: 25g
• Fiber: 5g
• Sugars: 4g
• Sodium: 680mg

Frequently Asked Questions (FAQs)

1. Can I use another type of meat instead of lamb?

Yes! While lamb brings a rich, authentic flavor to this dish, you can substitute it with ground beef, chicken, or turkey. Just keep in mind that the taste will vary slightly depending on the meat you choose.

2. What is Moroccan seasoning, and can I make it at home?

Moroccan seasoning is a blend of spices commonly used in North African cuisine. It typically contains cumin, coriander, paprika, ginger, cinnamon, and sometimes allspice or turmeric. If you don’t have pre-made Moroccan seasoning, you can create your own by mixing these spices at home.

3. Can I make this dish ahead of time?

Yes, you can prepare the lamb mixture ahead of time and refrigerate it. When you’re ready to serve, reheat the mixture in the skillet, make the wells for the eggs, and bake as directed. This makes it a great option for a make-ahead meal.

4. What can I serve with this dish?

This Moroccan Lamb and Egg Skillet is delicious on its own, but you can serve it with a side of rice, couscous, or a simple salad. The toasted ciabatta or Turkish bread is perfect for soaking up all the flavors.

Tips for Making the Best Moroccan Lamb and Egg Skillet

1. Use fresh spices: For the best flavor, use fresh spices when making this dish. If your spices have been sitting in the pantry for a while, consider replacing them to ensure they deliver maximum flavor.
2. Don’t overcook the eggs: Keep an eye on the eggs while they bake. You want the whites to set, but the yolks should remain slightly runny for the best texture.
3. Adjust the heat: If you like your food spicier, feel free to add a pinch of chili flakes or cayenne pepper to the dish for an extra kick of heat.
4. Toast the pine nuts: Toasting the pine nuts before adding them to the dish brings out their nutty flavor and adds a nice crunch. You can toast them in a dry pan over medium heat for 2-3 minutes until golden brown.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
• Freezing: If you want to freeze this dish, do so before adding the eggs. The lamb mixture freezes well and can be stored in a freezer-safe container for up to 2 months. When ready to eat, thaw in the fridge overnight, reheat, and then add the eggs for baking.
• Reheating: Reheat the lamb mixture in a skillet over low heat until warmed through. If you’ve already baked the eggs, you can reheat them, but the texture of the eggs may change slightly.

Conclusion

This Moroccan Lamb and Egg Skillet is a delightful dish that’s full of bold flavors, fresh herbs, and warm spices. The richness of the lamb is balanced by the brightness of lemon and cilantro, while the eggs and toasted pine nuts add depth and texture. Whether you’re making this for brunch, a quick dinner, or even meal prep, it’s a recipe that’s sure to become a staple in your kitchen. Pair it with crusty ciabatta or Turkish bread for the perfect meal, and enjoy the taste of Morocco at home!