Another food of the fields dish.
- 750 g lamb, minced
- 450 g carrots, diced small
- 400 g onions, chopped small
- 400 g plum tomatoes, peeled, chopped
- 4 eggs
- 45 ml vegetable oil
- 15 g hot paprika
- Black pepper, pinch
- Salt, pinch
Heat oil in a heavy-based pot, and over a high heat fry the onions for ten minutes.
Add carrots, incorporate into the onions and cook for 15 minutes, until the carrots are al dente.
Preheat oven to 200ºC.
Mix the mince into the carrots and onions, add the tomatoes and cook until the liquid in the pot has almost evaporated.
Add the pepper and salt, and all but a pinch of the paprika, cook for a couple of minutes.
Transfer the mixture to a casserole dish, sprinkle the surface with remaining paprika, break the eggs on top.
Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes.