Turkish Lahmacun Breakfast Wrap

Step 1

Heat 1 tbsp olive oil in a 10-inch skillet over medium-high until shimmering, about 1 minute.

Step 2

Add diced onion and cook, stirring, until softened, about 2 minutes.

Step 3

Add minced garlic and cook 30 seconds until fragrant.

Step 4

Add ground lamb and break up with a spoon, cooking until no pink remains, 4–5 minutes.

Step 5

Stir in tomato paste and spice blend, cooking for 1 minute until fragrant and well combined.

Step 6

Transfer lamb mixture to a small bowl and set aside.

Step 7

Wipe skillet clean, add 0.5 tbsp olive oil, and warm flatbread 30 seconds per side over medium heat.

Step 8

Spread half the lamb mixture down the center of each flatbread, leaving 1 inch on sides.

Step 9

Add remaining oil to skillet over medium-high and fry eggs until whites set but yolks still jiggle, 2–3 minutes.

Step 10

Slide one egg onto each flatbread, sprinkle with fresh herbs, and fold in sides to wrap.

Step 11

Serve immediately with lemon wedges if desired.