Get the Recipe: Lamb Meatballs Topped with An Egg


  • 1 pound ground lamb
  • 2 slices white sandwich bread, chopped
  • 4 cups milk
  • 4 dried dates, chopped
  • 2 garlic cloves, minced
  • 2 green scallions, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 2 tablespoons chopped cilantro, freshly
  • salt and pepper
  • 4 eggs
  • 1/4 cup olive oil
  • 1/2 cup tomato sauce


  • Preheat oven to 350°F.
  • Soak bread in milk until soft, about 10 minutes, then drain.
  • Mix together lamb, bread, dates, cloves, scallions, cumin, paprika, and cilantro in a large bowl and blend with your hands. Season with salt and pepper to taste. Form the mixture into 1-inch balls.
  • Place meatballs on a foil-lined oven tray and spray with cooking oil. Bake for 20 to 25 minutes.
  • Remove meatballs from oven and let rest for 2 to 3 minutes.
  • Heat 1/4 cup olive oil in a large frying pan over medium-high heat.
  • Crack eggs directly into frying pan. Cook eggs for a few minutes without moving them around, allowing the whites to set, followed by the yolks.
  • Remove eggs from pan and set aside.
  • Divide lamb meatballs amongst 4 plates. Top each portion with 2 tablespoons tomato sauce and a fried egg. Mix together and enjoy.