- 500 g ground lamb (optional)
- 6 eggs
- 3 red paprikas (bell peppers)
- 3 yellow onions
- 6 garlic cloves
- 800 g crushed tomato (canned)
- 100 g tomato paste
- 2 chilis (optional)
- 1 tbsp cumin seeds (whole)
- 1 tbsp cumin (ground)
- 2 tsp smoked paprika (ground)
- 1 tbsp paprika (ground)
- 1 tbsp red pepper flakes
- 1.5 tbsp salt
- 4 tbsp cilantro (dry)
- 6 pita (israeli style)
- 200 g feta (optional)
- 4 tbsp cilantro (fresh) (optional)
- 2 chive (optional)
- 4 tbsp yoghurt (optional)
Preheat oven to 190C.
Chop onions and paprikas to some medium-small bits. Mince chilis and garlic. Dice cilantro and chive and feta into sprinkle-sized bits (optional).
Crush whole cumin seeds in mortar and mix all spices together.
Use a large, deep, oven-safe frying pan or pot.
If using meat, fry ground lamb in oil until most pink is gone. Transfer to bowl.
Fry onions and paprikas in oil for 7 minutes on medium heat.
Add tomato paste, garlic, chili, spices. Fry 90 seconds.
Mix in meat and tomato sauce and bring to boil. Simmer for 5 minutes.
Salt/pepper/extra spice to taste. Remove from heat.
One at a time, make a deep dent in the top of the stew and crack an egg into it. Add 5 around the perimeter and 1 in the middle. Sprinkle salt and pepper on each egg.
Move to oven and bake 8-15 minutes, until egg is set. Egg whites should be opaque but still very jiggly.
Serve in bowl and sprinkle with feta, fresh cilantro, chives, and/or a dollop of yoghurt (all optional). Serve with pita, optionally warmed in oven.