Ground lamb Onion Red bell pepper Tomato paste Ras el hanout (spice blend) Garlic Ginger Saison beer Crushed tomatoes Salt Eggs Cilantro
Add lamb, onion and red pepper to a skillet with oil and cook until lamb is browned and vegetables are softened, about five minutes.
Add tomato paste, ras el hanout, garlic and ginger. Cook for a minute or two to toast spices, stirring frequently.
Remove from heat and use a spoon to create wells in the sauce. Crack eggs into the wells. Bake until the eggs cook to your liking.