Middle Eastern · Brunch
Eggs with Spiced Lamb Sausage (Keto)
Fried eggs served over spiced lamb sausage patties seasoned with cumin, coriander and cinnamon, alongside sautéed spinach and a lemon-tahini-yogurt drizzle finished with fresh parsley. A Middle Eastern keto breakfast built for moderate protein and high fat from olive oil, tahini and eggs.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
545Calories
36.2gProtein
41.1gFat
7.8gCarbs
1.9gSugar
2.3gFiber
645mgSodium
599mgChol
13.8gSat Fat
820mgPotassium
185mgCalcium
5.4mgIron
2.8mcgVitamin B12
12mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Mix ground lamb with cumin, coriander, cinnamon, garlic, salt and pepper, then shape into 2 small patties about 1/2 inch thick.
2
Sear
Heat a skillet over medium heat with half the olive oil and cook the lamb patties 3-4 minutes per side until browned and cooked through.
3
Fry
In the same skillet over medium-low heat with remaining oil, fry the eggs 2-3 minutes until whites are set and yolks remain soft.
4
Plate
Arrange lamb patties and spinach wilted in skillet on a plate, top with eggs, drizzle tahini-yogurt sauce mixed with lemon juice, and scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground lamb
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground cinnamon
- 2 clove2 clove garlic
- 44 eggs
- 3 oz86g fresh spinach
- 2 tbsp2 tbsp olive oil
- 3 oz86g plain whole-milk yogurt
- 2 tbsp2 tbsp tahini
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh parsley
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
