Lamb and Egg Breakfast Skillet with Fresh Herbs

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Iraqi-style breakfast skillet featuring spiced ground lamb, eggs cooked sunny side up, and fresh herbs for a savory start to the day. This Middle Eastern-inspired recipe, ready in about 30 minutes, combines ground lamb, onion, garlic cloves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Middle Eastern cuisine 420 cal/serving

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Ingredients

1 lb ground lamb
1 small, finely chopped onion
2, minced garlic cloves
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 large eggs
1/4 cup, chopped fresh cilantro
2 tbsp, chopped fresh mint
for serving lemon wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
Step 2: Add 1 lb ground lamb to the skillet along with 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper. Cook, breaking up the meat with a wooden spoon, for 8-10 minutes until browned and cooked through.
Step 3: Make 4 small wells in the cooked lamb mixture and carefully crack 4 large eggs into each well. Cover the skillet and cook for 4-6 minutes over low heat until the egg whites are set but yolks remain runny.
Step 4: Sprinkle 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh mint over the skillet. Serve immediately with lemon wedges for squeezing over the top.