If you want to start your day with this powerhouse meal, consider cooking the meat and tomatoes ahead of time. Right before breakfast, reheat the meat in a skillet with eggs. It’s an easier way to enjoy a hearty breakfast and still get out the door on time. This version is for meat lovers. Instead of thick tomato sauce, these eggs are simmered over ground lamb and bone broth, with a handful of charred cherry tomatoes thrown on top.
- 12 to 16 ounces cherry tomatoes, halved (340 g to 453 g)
- 3 tablespoons avocado oil, divided (45 ml)
- 1 onion, finely chopped
- 4 cloves garlic, thinly sliced
- 1 pound ground lamb (or other ground meat) (450 g)
- 1 teaspoon ground cumin (5 ml)
- 1/2 teaspoon smoked paprika (2.5 ml)
- ¾ teaspoon salt (3.7 ml)
- ½ cup bone broth (or chicken broth) (120 ml)
- Fresh herbs for garnish, like parsley or dill
Heat 1 tablespoon (15 ml) avocado oil over medium-high heat in a wide saucepan that has a lid. When the pan is really hot, add the cherry tomatoes and cook about 5 minutes until the tomatoes are lightly charred and begin to soften. Stir the tomatoes as little as possible. Remove the tomatoes from the pan and set aside.
Add the remaining 2 tablespoons avocado oil to the pan. Add the onion and sauté 3 to 5 minutes until the onion begins to soften. Add the garlic, and sauté 2 minutes more. Add the lamb and season with cumin, smoked paprika, and salt. Cook until lightly browned and no longer pink, about 6 minutes.
Add bone broth to the saucepan, and bring to a boil. Turn the heat to low. Crack 4 to 6 eggs in the pan on top of the meat.*
Cover the pan with a lid and cook until the egg whites are set (about 7 minutes) but the yolks are still soft.
Before serving, add the tomatoes and garnish generously with chopped parsley, dill, or other fresh herbs.
*The meat and tomatoes can be cooked ahead of time, then reheated in smaller portions with a little bit of bone broth and 1 or 2 eggs.