Eggs with Lamb, Pine Nuts and Toasted Pita

Geoffrey Zakarian — Thu, 11 Feb 2021 21:40:27 +0000

Chef, author and TV Personality, Geoffrey Zakarian, is joined in the kitchen by his two daughters and they’re cooking up his go to breakfast of eggs, minced lamb and pine nuts!

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

Makes 4 – 6 servings

INGREDIENTS

2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
¾ pound ground lamb
¾ teaspoon ground cinnamon
1¼ teaspoons kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper
¼ cup pine nuts, toasted
6 large eggs
2 tablespoons unsalted butter
¼ cup coarsely chopped Italian parsley
Warm pita bread, for serving

EQUIPMENT ESSENTIALS:

Large skillet, preferable cast iron
Wooden spoon or silicon spatula
Small mixing bowl

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INSTRUCTIONS

Heat the olive oil in a large skillet (preferably cast iron) over medium heat. Add the onion and cook until softened, about 5 minutes. Add the lamb, cinnamon, salt, and pepper. Cook, stirring occasionally, until the lamb is browned and cooked through, about 10 minutes. Add the pine nuts.

Meanwhile, in a small mixing bowl, whisk the eggs and season with salt and pepper. When lamb is fully cooked, push the mixture to the edge of the pan. Add the butter to the center of the pan and allow to melt. Pour in the eggs. Using a silicone spatula or wooden spoon, stir the eggs in large circles, allowing large curds to form. Once the eggs are almost cooked, incorporate the lamb mixture into the eggs and remove from the heat.

Divide the eggs among plates, garnish with parsley, and serve with warm pita bread.

Geoffrey Zakarian – CookTracks

Eggs with Lamb, Pine Nuts and Toasted Pita

INGREDIENTS

EQUIPMENT ESSENTIALS:

INSTRUCTIONS