Persian Eggs with Spiced Beef and Tomatoes

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the beef, 1½ teaspoons salt and 1 teaspoon black pepper. Cook, stirring and breaking up the meat, until no longer pink, 3 to 4 minutes.Add the onion and garlic, then cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes.

Step 2

Stir in the coriander, turmeric and cayenne, followed by the tomatoes with 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 3

With the pan over medium-low, use the back of a spoon to form 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each, then sprinkle with salt and black pepper.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. Off heat, sprinkle with the scallions and drizzle with additional oil.