Many Lebanese dishes use minced meat, in stuffing mainly. A nice mixture of ground lamb, finely chopped onions, toasted pine nuts sometimes, cooked down with pomegranate molasses that gives the mince a nice salty tang.
Of course, as it happens in every household, you get mince leftovers. My mom doesn't really eat meat, only occasionally. We use beef at home instead of lamb too.
So once in a while when she is in the mood to have some meat, she will make the most exquisite sunny side ups in the world. The heartiness of the meat, the tang from the molasses, the warm nuttiness from the toasted crunchy pine nuts mixed with some yolk porn action is a dream. I'm not sure if her enthusiasm and appetite cooking and eating it make the dish taste better, but in any case, you be the judge!
Make in 30-40 minutes
COOK THE MINCE
- Drizzle a generous drizzle of extra-virgin olive oil in a large skillet over medium heat.
- Sweat the onion until it starts to caramelize.
- Add the meat with some sea salt and very quickly break it down to a very fine consistency with a wooden spoon. This will take a while, if your arm hurts, keep going.
- The meat will release its moisture, allow it to cook for at least 10-15 minutes, until it starts browning.
- Add the pomegranate molasses and mix well.
- Finish with a little knob of clarified butter, add the toasted pine nuts, mix well.
IT'S SUNNY TIME!
- In a non-stick frying pan over medium heat, melt the clarified butter.
- Warm the mince, push it to the sides of the pan making a well.
- Melt a little more clarified butter in the middle, break the eggs and cook them to preferred doneness.
and smile and think of my mother.
FOR THE BEEF MINCE
- 500g of beef mince
- 1 onion, very finely chopped
- 1 Cup of pine nuts, toasted
- 2-3 Tbsps Pomegranate molasses
- 2-3 Tbsps Clarified butter
- Sea salt
FOR THE SUNNY
- 4 Hen eggs
- 1 Tbsp of clarified butter
- Sea salt