📝 About This Recipe
This soul-warming dish is a cornerstone of a traditional Lebanese mountain breakfast, featuring 'Qawarma'—succulent lamb preserved in its own rendered fat and warm spices. When paired with velvety sunnyside-up eggs and the buttery crunch of toasted pine nuts, it creates a rich, savory symphony of textures. It is a timeless preparation that evokes the hospitality of a village home in the Levant, offering a deeply satisfying start to any day.
🥗 Ingredients
The Qawarma Base
- 1.5 cups Qawarma (Preserved Lamb) (cubed small; high-quality store-bought or homemade)
- 1 tablespoon Lamb Fat or Ghee (only if the Qawarma is lean)
- 1/2 teaspoon Lebanese Seven Spice (a blend of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek, and ginger)
- 1/4 teaspoon Sea Salt (to taste, as Qawarma is already salted)
The Eggs
- 6-8 pieces Large Farm Eggs (at room temperature for even cooking)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Aleppo Pepper or Pul Biber (for a mild, fruity heat)
Garnish and Crunch
- 1/3 cup Pine Nuts (raw, high-quality)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Extra Virgin Olive Oil (for toasting the nuts)
👨🍳 Instructions
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1
Place a small skillet over medium-low heat and add the teaspoon of olive oil along with the pine nuts.
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2
Toast the pine nuts, stirring constantly, for 2-3 minutes until they turn a perfect golden brown. Immediately transfer them to a paper towel to prevent over-browning and set aside.
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3
In a large, heavy-bottomed cast iron or non-stick skillet, add the Qawarma meat. If the meat looks dry, add the tablespoon of ghee or lamb fat.
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4
Heat the Qawarma over medium heat for 4-5 minutes, stirring occasionally, until the fat melts and the meat begins to sizzle and become slightly crispy on the edges.
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5
Sprinkle the Lebanese Seven Spice over the meat and stir well to release the aromatics into the fat.
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6
Using a spoon, create 6 to 8 small 'wells' or indentations in the meat mixture to cradle the eggs.
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7
Carefully crack one egg into each well. If you prefer a cleaner look, crack them into a small bowl first then slide them into the pan.
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8
Reduce the heat to medium-low. This ensures the whites cook through without burning the bottom of the meat.
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9
Season the tops of the eggs with a pinch of sea salt and the freshly cracked black pepper.
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10
Cook for 4-6 minutes. For 'sunny side up' with runny yolks, leave the pan uncovered. For 'over easy' or firmer yolks, cover the pan with a lid for the last 2 minutes.
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11
Once the whites are opaque and set, but the yolks are still wobbly, remove the skillet from the heat.
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12
Generously garnish the entire dish with the toasted pine nuts and the chopped fresh parsley.
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13
Finish with a dusting of Aleppo pepper for a beautiful pop of color and a hint of warmth.
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14
Serve immediately directly from the skillet to keep the dish piping hot.
💡 Chef's Tips
If you cannot find traditional Qawarma, you can substitute with finely diced lamb sautéed in plenty of butter and a pinch of cinnamon. Always toast pine nuts on low heat; they contain high oil content and can burn in a matter of seconds. Use the freshest eggs possible, as the yolk flavor is central to the richness of this breakfast. Avoid over-salting the eggs initially, as the preserved meat is naturally quite salty. For an extra velvety texture, you can whisk the eggs before adding them to the meat for a 'scrambled' style Qawarma.
🍽️ Serving Suggestions
Serve with warm, pillowy Lebanese pita bread to scoop up the meat and runny yolks. Pair with a side plate of fresh vegetables including sliced cucumbers, tomatoes, and fresh mint leaves. Accompany with a bowl of salty Labneh drizzled with olive oil and a few Kalamata olives. Serve with a hot glass of black tea infused with fresh mint or sage. A side of pickled turnips (Kabees El Lift) provides a bright acidity that cuts through the richness of the lamb.