There are few things more delicious than the fragrance of simmering lamb and cinnamon. This breakfast tagine, inspired by the amazeballs one at Kazbah in Balmain (also in Darling Harbour and Top Ryde), makes breakfast worth getting out of bed for.
This was made in my awesome Aldi tagine, which I also used for Mr Black’s favourite lamb, saffron and pumpkin tagine. It’s brilliant.
Moroccan lamb mince, egg and feta ‘breakfast’ tagine
This recipe is featured on Masterchef Food Hub
- 500g organic lamb mince (or use half lamb, half kangaroo to be more environmentalist like I did)
- 1 red onion, finely chopped
- 1 red capsicum, deseeded and sliced
- 2 garlic cloves, crushed
- 1 tablespoon cumin seeds + 2 teaspoons coriander seeds toasted and ground
- 2 teaspoons ground cinnamon
- 2 teaspoons smoked paprika
- 3 ripe Roma tomatoes, cut lengthways into wedges
- juice of 1 lemon
- salt and freshly cracked pepper
- 3 or 4 eggs
- 150g good, creamy feta
- a handful of baby spinach leaves (I didn’t have any for this version but they would be delicious)
- Gently fry onion, capsicum and garlic in the bottom of the tagine until softened.
- Add spices and fry until fragrant.
- Raise heat and the brown mince/s.
- Add lemon juice, tomatoes and salt and stir well.
- Turn down the heat and allow to simmer for 10 minutes until the mixture has slightly thickened and the tomatoes are starting to lose their shape.
- Create some little holes in the mince and crack the eggs in each.
- Crumble the feta around the outside and grind some fresh black pepper over the top.
- Cover and cook for 10 minutes or until the yolks have just set.
Serve topped with freshly chopped parsley and accompanied by fresh, soft Turkish bread. I also like chilli with mine – try Swazi chilli sauce (packs a punch!) available from Oxfam Shops either in-store or online.