Lamb and Tomato Saute’

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Lamb and Tomato Saute’
Prep Time
15 min
Cook Time
40 min
6 servings
Recipe by: Najwa Fakhouri, 2014 Your Best Recipe Contest Finalist

Make sure to get every last drop when you dip into this great dish with infused garlic bread!


  • 4 Eggland's Best Eggs, Extra Large
  • 1 pound coarse ground lamb
  • 2 cups roma tomatoes, diced
  • 1 small baguette, 1/2 inch slices
  • 3 garlic cloves, 2 minced and 1 whole garlic clove
  • 1 small jalapeño pepper, finely chopped (removing seeds, optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon coarse ground black pepper


Serving Size
1 serving
28 g
  Saturated Fat
12 g
172 mg
1961 mg
43 g
Dietary Fiber
3 g
24 g

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.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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