INGREDIENTS
1 lb ground American lamb
2 tbsp olive oil, divided
½ cup yellow onion, chopped
2 garlic cloves, minced
2 medium tomatoes, diced
1 can black beans, rinsed, drained
1 tsp ground cumin
1 tsp ground chili powder
1 tsp ground paprika
1 tsp ground garlic powder
1 tsp ground coriander
2 tbsp water
5 to 6 flour tortillas
4 large eggs
1 cup shredded Mexican cheese
Cotija cheese, pico de gallo, guacamole, cilantro, etc., for garnish
Koshers salt and pepper to taste
DIRECTIONS
Preheat your oven to 400 degrees. In a large, oven-proof, nonstick skillet preheated to medium high heat add 1 tbsp olive oil and ground lamb. Saute the lamb until no longer pink (or until a meat thermometer reaches 160 degrees). Remove the lamb from the skillet and allow it to rest for three minutes.
Meanwhile, in the same skillet add the remaining 1 tbsp olive oil to the skillet. Saute the onion, black beans, garlic, tomatoes, spices, water, kosher salt, and pepper. Simmer on medium for about 5 minutes or until the tomatoes are tender. Remove the mixture from the skillet and set aside.
Next, spray the skillet with nonstick cooking spray and lay tortillas in the bottom of the skillet overlapping. Top the tortillas with ground lamb and vegetable mixture. Next, make four indentations using the back of the spoon and crack one egg into each hole. Top the eggs with shredded cheese and bake for about 10 to 15 minutes or until the egg whites have set.
Remove from the oven and garnish with all your favorite toppings!
Note: USDA recommends ground lamb reach an interal temperature of 160F.
