MediterraneanGluten-freeBreakfastIron
Aragonese Lamb and Lentil Hash with Soft Egg, Pimentón and Roasted Pepper
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 70g raw (~50g cooked)lean ground lamb
- 1/2cup (~100g cooked)brown lentils, cooked
- 1large (~50g)egg
- 1small (~50g)jarred roasted red pepper, drained and sliced
- 1tbsp (~14g)extra-virgin olive oil
- 2cloves (~6g)garlic, finely chopped
- 1/4small (~25g)yellow onion, finely diced
- 3/4tspsweet smoked paprika (pimentón dulce)
- 1/2(~25g juice)lemon, juiced
- 1tbspfresh parsley, chopped
- 1/4tspnon-iodized sea salt
- 1/8tspblack pepper
Instructions
- 01
Warm the olive oil in a small skillet over medium heat. Add the diced onion with a small pinch of salt and cook 2 minutes until softening.
- 02
Add the ground lamb, breaking it up with a wooden spoon. Cook 4 minutes until browned through.
- 03
Stir in the garlic and pimentón; cook 30 seconds until fragrant. Add the cooked lentils, sliced roasted pepper, the rest of the salt, and the black pepper. Stir to combine and warm through, 2 minutes.
- 04
Make a well in the centre of the hash and crack the egg into it. Drop the heat to low, cover, and cook 3-4 minutes until the white is set and the yolk still runs.
- 05
Squeeze the lemon over the top, scatter the parsley, and serve straight from the skillet.
Nutrition (per serving)
- Calories
- 470kcal
- Protein
- 28g
- Carbs
- 26g
- Fat
- 25g
- Fiber
- 7g
- Selenium
- 28mcg
- Zinc
- 4mg
- Iron
- 6mg
- B12
- 1.9mcg
- Iodine
- 28mcg
- Sodium
- 480mg