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Moroccan Eggs with Harissa Yogurt
  • subheading: UNITS USM 1X:
  • ½ teaspoon each: fennel seeds, cumin seeds, caraway seeds
  • ½ onion, diced
  • 4 garlic cloves, rough chopped
  • 1 lb ground American lamb
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • ½ teaspoon aleppo chili flakes (or regular chili flakes)
  • ½ teaspoon cinnamon
  • 14-ounce can fire-roasted tomatoes ( and juices) , diced
  • ¼ cup water, more as needed
  • 2 cups chopped spinach ( fresh, or use one cup frozen)
  • 6 eggs
  • salt and pepper to taste
  • Garnish: aleppo chili flakes, cilantro leaves and harissa yogurt
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