Middle Eastern · Brunch
Eggs with Spiced Lamb Sausage (High-Protein)
Fried eggs served over spiced lamb sausage patties with a warm tomato and chickpea sauté, finished with cumin, sumac and fresh parsley. Extra lamb, a whole egg and cooked chickpeas push the protein well above a standard version while a fibre-rich chickpea base keeps the plate hearty and balanced.
$5
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
36.8gFat
24.1gCarbs
6.9gSugar
8.2gFiber
720mgSodium
580mgChol
13.1gSat Fat
980mgPotassium
140mgCalcium
6.8mgIron
2.9mcgVitamin B12
14mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Mix ground lamb with minced garlic, ground cumin, cinnamon and salt, then shape into 2 small flat patties.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear the lamb patties 3 minutes per side until browned and cooked through.
3
Saute
In the same skillet over medium heat, sauté the chopped onion and remaining garlic 3 minutes until softened and translucent.
4
Simmer
Stir in canned tomatoes, chickpeas, smoked paprika, remaining ground cumin and sumac; simmer 6 minutes until sauce thickens.
5
Fry
Push the chickpea mixture to one side, crack the eggs into the cleared space and fry 3 minutes until whites set and yolks soft.
6
Plate
Slice the lamb patties and arrange over the chickpea sauté alongside the fried eggs, scattering chopped parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 44 large eggs
- 1 cup85g, drained from a 15 oz can chickpeas
- 2/3 cup160g canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp sumac
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
