Slice bread on diagonal. Drizzle olive oil on top and place on 12×16 sheet pan and toast in oven for 5 minutes. Remove when done and rub each slice of toast with whole garlic clove. Set aside to cool.
In 12″ non-stick skillet, heat one tablespoon olive oil over high heat. Add lamb mix with wooden spoon. Cook until browned, about 5 minutes. When done, remove from skillet, drain, and set aside in a bowl.
Add 1 tablespoon of olive oil back into skillet and cook tomatoes, jalapeño, and garlic for 3 minutes over high heat. Add lamb back into skillet and cook for 2 more minutes.
Crack eggs into a small bowl or ramekin, and slide on top of lamb mixture in skillet. Repeat for all eggs, distributing evenly, and cover skillet with lid. Cook for 3-5 minutes on high heat, or until egg whites are set.
Transfer saute’ on platter and use infused garlic bread for dipping.