Eggs with Awarma

Ingredients

• 150 g Awarma (preserved lamb)
• 4 große Eggs
• 2 mittelgroße Ripe tomatoes
• 1 EL Olive oil
• 1/2 TL Cumin powder
• 1/4 TL Sweet paprika powder
• Eine Prise Pinch of cayenne pepper (optional)
• Nach Geschmack Salt and freshly ground black pepper to taste
• 2 EL Chopped fresh parsley
• 2 EL Chopped fresh mint

Instructions

1. Cut the awarma (preserved lamb) into small cubes. Wash and finely dice the tomatoes. Chop fresh parsley and mint.
2. Heat the olive oil in a large skillet over medium heat. Add the awarma cubes and fry, stirring occasionally, for about 5-7 minutes until crispy and golden brown.
3. Add the diced tomatoes to the skillet and sauté for another 3-4 minutes until they soften slightly.
4. Sprinkle cumin powder, paprika powder, and optional cayenne pepper over the awarma and tomato mixture. Stir well to combine the spices.
5. Create four small wells in the mixture and carefully crack an egg into each well. Season the eggs with salt and pepper.
6. Reduce the heat to low, cover the skillet, and cook the eggs for about 5-7 minutes, depending on your desired yolk consistency (runny to firm). Do not overcook the eggs to avoid a dry yolk.
7. Remove the skillet from the heat. Garnish the Beid bi Awarma immediately with fresh parsley and mint. Serve hot, ideally with fresh Arabic bread or pita bread for dipping.

Nutrition