Lebanese Meat & Eggs

1. In a large frying pan, melt butter over medium heat.

2. Add lamb mince, break it up using the back of a spoon, and cook until brown. Add sumac and baharat.

3. Create 5 pockets in the meat and add one egg into each pocket. Continue cooking until egg whites are just set. Add salt and pepper to taste.

4. Sprinkle over the toasted pine nuts. Serve with fresh parsley, Lebanese bread, and sliced tomato and cucumber on the side.