• 12 vine ripe tomatoes, sliced into 1/2 inch slices
  • 1 sweet red pepper, roasted, skinned and chopped
  • 1/2 cup chopped scallions
  • 4 ounces feta cheese
  • 1 tablespoon dried savory
  • 1 tablespoon olive oil
  • 1 lb seared lamb, shoulder cut is the best
  • 2 eggs
  • 1 serrano or jalapeño pepper, cut in half lengthwise
  • 1 tsp Hungarian paprika

Clay Baking Pot


You’ll need a lidded clay baking pot for this recipe.

Preheat the oven to 425 degrees F.

Roast the pepper on a gas stove: Turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened. Place pepper in a paper bag for a 15 minutes or so, the skin will loosen as the pepper steams, and once it’s cooled down a bit, you can easily remove the skin with your fingers. If you don’t have a gas stove or grill, you can char the pepper under the broiler.

Season the lamb with S&P and sear in a super hot pan with olive oil for a few minutes on each side, be sure not to cook it through since it will cook in the clay pot.

Place a layer of tomatoes on the bottom of the clay pot. Then add the bell peppers, next the scallions, then the feta, then the savory. Drizzle with olive oil. Cover the lid of the pot and bake, 12 to 15 minutes.

Remove the pot from the oven and add the lamb. Crack the eggs on top of the lamb. Place the serrano pepper on top. Bake until the eggs are cooked, about 5 minutes. Remove the pot from the oven and sprinkle with paprika.