Mitzismezze · Recipes

Scrambled Eggs with Lamb and Pine Nuts

This is a glorious dish that I’ve eaten five times in the last week. It’s perfect for breakfast, brunch or supper. Awarma is lamb confit originating in Lebanon and I was lucky enough to be gifted a homemade jar by my friend Tania’s mother from Beirut. Eggs awarma is a traditional breakfast dish in Lebanon and this recipe is based on it. Use lamb mince with a good bit of fat in it as it’s the fat that gives the eggs that unctuous flavour like awarma would. I like to add an extra dollop of butter at the end, letting it melt over the top before serving. Enjoy x.


1 tbsp. of olive oil

100g ground lamb mince

¼ onion, chopped

1 clove pf garlic, crushed

1 tsp. of seven spice seasoning

Pinch of ground cumin

2 fresh mint sprigs, chopped

20g of butter

4 eggs

1 tbsp. of milk

Salt and pepper

Toasted pine nuts, to garnish


Heat the oil in a frying pan, add the lamb and cook over medium-low heat, stirring frequently for 7-8 minutes until browned. Add the onion, garlic and spices and reduce the heat to low and cook, stirring occasionally for 2 minutes. Season to taste with salt and pepper and stir in the chopped mint. Melt the butter in another frying pan. Lightly beat the eggs with the milk in a bowl and pour into the pan. Cook over medium – low heat, stirring with a wooden spoon until beginning to set. Add the lamb, mix well and remove from the heat. Taste and adjust the seasoning, if necessary. Divide between individual plates, sprinkle with toasted pine nuts and serve immediately.

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