In a medium 10 inch (25.4 cm) skillet or cast iron pan, bring to medium high heat
and drizzle olive oil and add the ground lamb. Use a wooden spoon or spatula to
help break up the ground lamb and cook until thoroughly cooked through. If too
much fat develops, carefully pour some out.
Next add the chopped onion and bell pepper and continue cooking until they
begin to softened, about 3-4 minutes.
Add the garlic and fresno and cook for another minute so the garlic can soften
and lightly caramelized.
Stir in the tomato paste and spices and add in the whole tomatoes, with their
juices. Use your hands (and carefully to not splatter tomato juice everywhere),
roughly break up the tomatoes as you add them into the pan.
Stir everything together, making sure all the spices, lamb and tomatoes are
Use the back of a spoon and make 4 wells into the sauce. Crack 1 egg directly
into each well, leaving the yolk exposed and bring temperature down to a
constant low simmer. Cook eggs for 5-7 minutes or until desired doneness. You
may want to cover the pan with a lid to help cook the tops of the eggs more
Once ready, turn off heat and garnish with freshly chopped parsley and an extra
sprinkling of sumac and Aleppo. Serve immediately with lots of crusty bread.