1/2 teaspoon each: fennel seeds, cumin seeds, caraway seeds
1/2 onion, diced
4 garlic cloves, rough chopped
1 lb ground lamb
1 teaspoon salt
2 teaspoons smoked paprika
2 teaspoons cumin
1/2 teaspoon aleppo chili flakes (or regular chili flakes)
1/2 teaspoon cinnamon
14-ounce can fire-roasted tomatoes (and juices), diced
1/4 cup water, more as needed
2 cups chopped spinach (fresh, or use one cup frozen)
Salt & pepper to taste
Over medium heat, in a dry skillet toast the whole spices for 1-2 minutes, until fragrant and golden. Set aside.
Heat oil in the skillet, over medium heat and add the onion, garlic and ground lamb, breaking it apart and saute until the lamb is cooked through ( about 8 minutes) While it is sauteing add the salt, spices and whole spices. Add the tomatoes, spinach and water, cover and simmer on low heat for 10 minutes.
Taste the stew and adjust the salt or spice level to your liking. If it seems dry add a little more water so it’s a little juicy and still warm.
Make six “wells” into the stew with a back of a spoon ( see photo) and crack the eggs into the wells. Sprinkle eggs with salt and pepper and place in the oven.
Bake 7-10 minutes, or until the egg whites are cooked through and opaque, but the yolks are still soft.
While this is baking, mix the harissa paste with the yogurt to serve on the side ( or spoon over top). See notes.
Garnish with the cilantro and sprinkle with Aleppo ( or chili flakes).