Saltah: Yemeni Lamb & Egg Skillet

Step 1

Cut the potatoes lengthwise in half, then lay each half flat and slice crosswise into 1/4-inch-thick half-moons so they cook evenly.

Step 2

Slice the onion lengthwise from root to tip into thin strips, about the thickness of a wooden skewer, so they caramelize.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Roughly chop the cilantro leaves and tender stems into bite-sized pieces; discard any thick woody stems.

Step 5

Slice the jalapeño lengthwise in half, scrape out the seeds and pale ribs with a small spoon (to make it less spicy), then mince finely.

Step 6

Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan.

Step 7

Add the potato slices in a single layer and cook undisturbed for 4 minutes so the bottoms turn the color of warm honey.

Step 8

Stir the potatoes once and cook for another 3 minutes until they are tender when pierced with a fork and the edges look caramelized.

Step 9

Push the potatoes to the sides of the skillet, creating a well in the center, then add the ground lamb and break it into small chunks with a wooden spoon.

Step 10

Cook the lamb over medium-high heat, stirring and breaking it into smaller pieces every 30 seconds, until no pink remains inside, about 5 minutes.

Step 11

Scatter the minced garlic and minced jalapeño over the lamb and stir for 30 seconds until the kitchen smells strongly fragrant.

Step 12

Sprinkle the 1 teaspoon of cumin seeds over everything and stir for 15 seconds so they release their aroma.

Step 13

Add the onion strips on top of the lamb and potatoes, then reduce heat to medium and cook for 3 minutes, stirring once halfway through, until the onions soften.

Step 14

Make a small well in the center of the skillet by pushing the ingredients gently to the sides, then crack both eggs directly into the well.

Step 15

Reduce heat to medium-low and cook the eggs uncovered for 3 to 4 minutes until the whites are set and opaque but the yolks still jiggle when you shake the skillet gently.

Step 16

Remove the skillet from heat and scatter the chopped cilantro evenly across the top of the entire dish.

Step 17

Divide the saltah between two shallow bowls or plates by scooping from the skillet so each serving has potato, lamb, egg, and cilantro.