Persian Eggs with Spiced Beef and Tomatoes
Step 1 · Cook the Beef
In a 12-inch skillet over medium-high heat, heat the oil until shimmering. Add the beef, 1/2 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring and breaking up the meat, until no longer pink, 3 to 4 minutes.
Step 2 · Add Onion and Garlic
Add the onion and garlic. Cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes.
Step 3 · Simmer the Sauce
Stir in the coriander, turmeric, and cayenne, followed by the tomatoes with their juices. Bring to a simmer, cover, and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Taste and season with salt and black pepper.
Step 4 · Add Eggs
With the pan over medium-low heat, use the back of a spoon to form 6 evenly spaced wells in the sauce. Each should be about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each well, then sprinkle with salt and black pepper.
Step 5 · Cook the Eggs
Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Remove from the heat, sprinkle with the scallions, and drizzle with additional oil.