Baked Eggs in Liver and Mince

I love the middle eastern twist in this dish.

It has intense flavours of sumac and garlic that overpower the liver so if you are not a liver lover, you may just love it in this dish. It's very satisfying plus nutrient-dense.

INGREDIENTS

1 tablespoon butter

1 clove garlic

100g chicken liver chopped into 1-2cm bits 

200 beef mince

2 tablespoon tomato paste

4 eggs

1/2 teaspoon sumac

Salt & pepper as per your liking 

30g watercress and baby kale

METHOD

Melt the butter in a pan on medium heat.

Add the liver when you can see cooked halfway (goes grey) turn the liver and cook a further minute.

Add crushed garlic and stir.

Add mince and stir, use a wooden spoon to break up the mince and liver as you cook.

Add salt & pepper stir.

When the mince is browned and cooked through add the tomato paste and stir.

Make four wells in the centre of the mince and add an egg to each well.

Cover with a lid.

Cook until whites are white but yolks still runny about 3 minutes.

Serve on a bed of watercress and sprinkle with sumac. 

SERVES 2 / CALORIES 563 / PROTEIN 49.8g / CARBS 4.6g / FAT 36.9g