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Loading...A signature one-pan dish from the central Albanian city of Elbasan, this rustic casserole layers savory browned ground lamb with sweet peppers and tomatoes, then finishes with eggs baked just until the whites set. Feta melts around the yolks for a creamy, salty finish that makes it a beloved family meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 35 gFat
- 13 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 5 gSugar
- 30 gProtein
- 680 mgSodium
- 520 mgPotassium
- 180 mgCalcium
- 3.5 mgIron
- 55 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the lamb and vegetable base
- 1 lb (450 g) ground lamb
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 bell peppers (1 red, 1 green), sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 tsp sweet paprika
- 1 tsp dried oregano
For topping and finishing
- 4 large eggs
- 100 g (3.5 oz) feta cheese, crumbled
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh flat-leaf parsley, chopped
Directions
- Preheat your oven to 375°F (190°C) and position the rack in the center.
- Heat olive oil in a 10-inch oven-safe skillet or shallow Dutch oven over medium-high heat. Add the diced onion and sliced peppers and sauté for 5-6 minutes until softened and lightly caramelized at the edges.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground lamb, breaking it apart with a wooden spoon, and brown for 7-8 minutes until no pink remains and the meat has rendered some fat.
- Mix in the diced tomatoes, sweet paprika, oregano, salt, and black pepper. Reduce heat to medium-low and simmer for 8-10 minutes, allowing the mixture to thicken slightly and the flavors to meld.
- Using the back of a spoon, make four evenly spaced wells in the lamb mixture. Crack one egg into each well, taking care not to break the yolks.
- Scatter the crumbled feta cheese around and between the eggs, letting some fall onto the whites.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the egg whites are just set but the yolks remain slightly jammy.
- Carefully remove from the oven, let rest for 2-3 minutes, and garnish generously with fresh parsley.
- Serve immediately straight from the pan with crusty bread, rice, or a simple cucumber-tomato salad on the side.
Cook’s Notes
- Use a cast iron or ceramic baking dish for even heat distribution and a beautiful oven-to-table presentation.
- Do not overbake the eggs; pull the dish when the whites are just opaque and the yolks still wobble slightly for the traditional runny-yolk texture.
- Ground beef or a 50/50 lamb-beef blend can be substituted if lamb is hard to find.
- Add a pinch of red chili flakes with the paprika for a gently spiced version.
- Leftovers keep refrigerated for up to 2 days; reheat gently in a 300°F oven until just warmed through.
