Spiced lamb wraps with fried eggs
Spiced lamb wraps with fried eggs
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Ingredients
Method
In a large bowl, toss the tomatoes and rocket with ¼ tsp ground allspice, 1 tbsp oil and the vinegar; season and set aside. Put 1 tbsp oil in a large, non-stick frying pan over a medium heat. Add the chilli flakes followed by the sliced lamb and stir-fry for 1-2 minutes to heat through. Add the garlic, cinnamon and remaining ¼ tsp allspice; season. Continue to stir fry for about 3 minutes, until fragrant, piping hot and beginning to brown. Remove from the heat and keep warm. Heat the flatbreads according to pack instructions.
Wipe out the pan, then fry the eggs: heat the remaining 1 tbsp oil until very hot. Break in the eggs one by one, keeping them well spaced out, and cook for 2-3 minutes, until the edges are golden brown. Using a spatula, flick hot oil from the pan over the egg whites and yolks for a further minute, or until cooked to your liking. Season, then transfer to a warm plate.
Put the hot flatbreads on 4 plates, top with the rocket and tomato salad, spiced lamb and a fried egg. Spoon over the pomegranate drizzle or molasses and scatter over more chilli flakes, if preferred. Serve straight away.
