This exclusive video recipe from My Virgin Kitchen is a real winner. The Harissa Lamb & Egg Super Pan from their cook book Dinner's On! is super simple, delicious, and can be prepared anytime. You just have to try this now!
Salt & Pepper
Serve with Rice
Grab frying pan and on medium heat, dry fry the lamb. Don't use any oil.
When started to get brown, drain off excess fat.
Add onion and cook for a couple of minutes. Follow-up with pepper and button mushrooms, and then cook for another 3-4 minutes just to initially soften up
Spoon in the harissa paste.
Top up with the passata, a good season of salt and pepper, and then simmer for 10 minutes
Use large spoon to make 4 parts, and then carefully crack the eggs in each part. Cover pan and cook for around 7-8 minutes or until egg is cooked in your liking.
Sprinkle herb. Serve with rice and extra herbs on top