Delicately-spiced lamb mince mix is cooked in your slow cooker for full flavour, then lightly poach eggs in the lamb mixture until slightly runny and served on top of toasted Turkish bread.
1.Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add lamb and spices; cook, stirring, for 5 minutes or until well browned. Add tomatoes, capsicum and stock; bring to the boil.
2.Cook, covered, on low, for 4 hours. Season to taste.
3.Make four indents in lamb mixture with the back of a spoon. Carefully crack eggs into indents; season eggs. Cook, covered, on high, for 10 minutes or until egg whites have set but yolks are still runny.
4.Serve bread topped with lamb and eggs; sprinkled with micro herbs.
Accompany with Greek-style yoghurt and lemon wedges.
Not suitable to freeze.
Note
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