Turkish Lamb & Egg Bowl with Roasted Vegetables

Ingredients

• •1 lb ground lamb
• •4 large eggs
• •1 medium zucchini, sliced
• •1 red bell pepper, diced
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 tsp smoked paprika
• •1 tsp cumin
• •2 tbsp olive oil
• •Salt and pepper to taste
• •Fresh parsley, chopped for garnish
• •1 cup cherry tomatoes, halved

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   On a baking sheet, toss the zucchini, red bell pepper, onion, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly and roast for about 15 minutes until tender.

3. 3

   While vegetables roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

4. 4

   Add the ground lamb to the skillet, breaking it apart with a spoon. Season with smoked paprika, cumin, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes.

5. 5

   Once the lamb is cooked, make four small wells in the lamb mixture and crack an egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs are cooked to your liking.

6. 6

   To serve, place a generous portion of the roasted vegetables in a bowl, top with the lamb and egg mixture, and garnish with fresh parsley.