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25 minutes


  • 250g Quebec ground lamb
  • 1 red pepper, sliced thin
  • 1 orange pepper, sliced thin
  • 1 yellow onion, chopped
  • 1 can of diced tomatoes (400 ml)
  • Spices: 1 tbsp smoked paprika - 1 tbsp dried oregano - 1 tbsp garlic powder
  • 3 eggs
  • 3-4 sprigs of coriander
  • 1 small ciabatta baguette


  1. Heat a drizzle of oil in a deep skillet over medium high heat.
  2. Cook the lamb for 5-6 minutes until browned. Salt and pepper.
  3. Add the onion and peppers and cook for 5 minutes.
  4. Add the diced tomatoes, spices and 1/3 cup of water and bring to a boil.
  5. Simmer the sauce for 5-6 minutes. Adjust the seasoning to taste.
  6. Make small wells in the sauce and add the eggs to each well.
  7. Cover the pan and cook for 6-8 minutes until the eggs are cooked.
  8. Garnish with cilantro and serve with grilled ciabatta.

Chef Gabrielle Pellerin’s recipe

Chef’s Tip

Check the eggs during cooking so that they are cooked to your liking (runny or hard cooked).