1/4 cup extra-virgin olive oil + 2 tablespoons
1 cup finely diced cooking onion, 1 medium onion
4 large garlic cloves, finely minced
1 teaspoon ground coriander
1 1/4 teaspoon ground cumin
1 tablespoon dried mint
2 tablespoons tomato paste
1 dried chilli crushed (optional)
300 g Ontario grain-fed ground veal
2 1/2 cups fresh chopped tomatoes
1 teaspoon sea salt
4 large eggs
1/4 cup grated halloumi cheese
1/4 teaspoon fresh ground black pepper
Fresh mint leaves for garnish
Instructions:
Heat oil in a 9-inch cast iron skillet or pan over medium heat.
Add onions and sauté for 1-2 minutes until soft and translucent. Add in garlic and sauté for an additional 30 seconds.
Add in coriander, cumin and mint and sauté for a few seconds to release the aromatics.
Stir in tomato paste and sauté for 1 minute.
Add in ground veal and cook until slightly browned about 3-4 minutes. Stir in tomatoes and season with salt. Reduce heat to simmer and cook sauce for 10 to 15 minutes until tomatoes have broken down sauce has slightly thickened.
Make 4 small wells in the meat mixture with a spoon and crack an egg in each. Top with grated halloumi cheese and season with fresh ground pepper. Cover with a lid and cook until eggs are done to your liking.
Remove cover and drizzle with remains 2 tablespoons of olive oil. Garnish with fresh mint leaves and serve with crusty bread to mop up all the delicious flavours.
Source: Irene Matys
