Serves: 4
Time to prep: 1 hour
Where: campfire cooking
Ingredients
1 red pepper, large dice
½ red onion, peeled, large dice
1 tsp cumin seeds roasted and crushed
1 tsp coriander seeds roasted and crushed
½ tsp black pepper
1 small can (400g) tinned tomato’s
1 tbsn rose harissa
4 tsp greek yogurt
1small bunch of parsley
1 tbsn Aleppo chilli
Method:
Heat a drizzle of oil in a large pan over live fire, medium heat. Shape the lamb kofta balls slightly and start to cook, add the diced red pepper and red onion to the pan and sauté until softened.
Stir in the roasted and crushed cumin and coriander seeds, black pepper, and rose harissa. cook for 1 minute until fragrant.
Add the tinned tomatoes, crushing them slightly. Simmer for 10 minutes until the sauce thickens.
Make four small wells in the sauce and crack an egg into each. cover again and cook until the egg whites are set but yolks remain runny.
Serve topped with dollops of greek yogurt, Aleppo chilli and a sprinkle of chopped parsley.