Lamb, Roasted Tomato & Green Olive Eggs


    This Mediterranean inspired dish is perfect as a hearty brunch, lunch or casual dinner. Serve it straight from the frying pan for a rustic style meal.

    Serves: 2
    Prep time: 5 minutes
    Cook time: 12 minutes


    • 1 small red onion, finely sliced
    • 2 Tbsp white wine vinegar
    • 1 tsp sugar
    • ½ tsp salt
    • 2 Tbsp olive oil
    • 2 cloves garlic, crushed
    • 1 tsp cumin, ground
    • 1 tsp crushed chilli, optional
    • 250g minced lamb
    • 1 tin 400g chopped tomatoes
    • 4 Tbsp Barker’s Roasted Tomato & Green Olive Antipasto
    • 1/2 cup water
    • 4 eggs
    • 8 green olives
    • 1 tsp sumac, to garnish
    • ¼ cup chopped herbs (coriander, parsley, mint) to garnish
    • bread to serve


    1. Combine red onion, vinegar, sugar and salt in a container with a lid and shake together well. Set aside for about 10 minutes, shaking occasionally.
    2. Meanwhile, heat oil in a medium frying pan (large enough to hold 4 cracked eggs) over a medium heat. Add garlic, cumin and chilli if using and cook for a minute.
    3. Stir in minced lamb and cook for about 5 minutes to brown. Stir in the tomatoes, Roasted Tomato & Green Olive Antipasto, water and cook for 5 minutes.
    4. Using the back of a spoon, make 4 large egg shaped indentations in the mixture. Crack the eggs into these and dot the olives around.
    5. Cover and cook for a further 5 minutes until the eggs are done.
    6. Scatter with sumac and herbs to garnish.
    7. Serve with bread.