Spiced Lamb & Olive Baked Eggs with Feta-Herb Salad

This dish elevates the humble baked egg to new heights, infusing rich lamb with a smoky, mustard-tinged tomato sauce. Served with a bright, herby salad and creamy yogurt dip, it’s a memorable brunch or light dinner.

Ingredients

• For the Lamb & Olive Baked Eggs:

* 1 tbsp olive oil

* 250g ground lamb

* 1 medium onion, finely chopped

* 2 cloves garlic, minced

* 2 tbsp tomato paste

* 1 tsp Dijon mustard

* 1/2 tsp smoked paprika

* 1/4 tsp cayenne pepper (optional)

* 1/2 cup beef broth or stock

* 1/4 cup chopped Kalamata olives

* 100g fresh mozzarella, torn into pieces

* 4 large eggs

* Salt and freshly ground black pepper to taste

* Fresh parsley, chopped (for garnish)

• For the Feta-Herb Salad:

* 100g mixed salad greens

* 50g feta cheese, crumbled

* 1/4 cup fresh mint leaves, chopped

* 1/4 cup fresh dill, chopped

* 1 tbsp lemon juice

* 2 tbsp olive oil

* Salt and freshly ground black pepper to taste

• For the Yogurt Dip:

* 1/2 cup Greek yogurt

* 1 tbsp tahini dip

* 1 tbsp lemon juice

* 1 clove garlic, minced

* Pinch of salt

* 1 tbsp water, or as needed to adjust consistency

Method

1. Prepare the Lamb Base: Preheat oven to 200°C (180°C fan/ Gas Mark 6). In a large oven-safe skillet or baking dish, heat olive oil over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Build the Sauce: Add chopped onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in tomato paste, Dijon mustard, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
3. Simmer and Thicken: Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in chopped olives. Season with salt and pepper to taste. Reduce heat and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
4. Assemble and Bake: Remove from heat and stir in half of the mozzarella. Create four shallow wells in the lamb mixture using the back of a spoon. Crack an egg into each well. Scatter the remaining mozzarella over the top.
5. Bake to Perfection: Bake in the preheated oven for 12-15 minutes, or until the egg whites are set and the yolks are still runny.
6. Prepare the Salad: While the eggs are baking, combine salad greens, feta cheese, mint, and dill in a bowl. In a small jar, whisk together lemon juice, olive oil, salt, and pepper. Pour dressing over the salad and toss gently to combine.
7. Make the Yogurt Dip: In a small bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, and a pinch of salt. Add water, one tablespoon at a time, until the dip reaches your desired consistency.
8. Serve: Remove the baked eggs from the oven and garnish with fresh parsley. Serve immediately with the Feta-Herb Salad and a dollop of Yogurt Dip alongside.

Chef's Note

For an extra layer of flavour, add a splash of hot sauce to the lamb mixture while it's simmering. You can also substitute the lamb with ground beef or a plant-based alternative.