Heat 2 tablespoons of the oil in a large frying pan over medium heat; cook onion, garlic, spices and chilli flakes, for 3 minutes or until soft. Add lamb; cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add tomato and lemon juice; cook, for 2 minutes. Season to taste.
Using the back of a spoon, make four indents in lamb mixture. Carefully crack eggs into indents; season eggs. Cook, over medium heat for a further 6 minutes or until egg whites are set and yolks are cooked to your liking.
Drizzle with remaining oil and sprinkle with dill and parsley. Serve with tzatziki and toasted bread.
You can use beef mince instead of lamb, if you prefer.Test Kitchen tip