Spiced lamb mince with onions, chard and fried eggs

Method

1. Heat the olive oil in a pan over a medium-high heat. Slice the onions and fry with a pinch of salt for 5-6 minutes.
2. Separate the chard stalks and leaves; roughly chop the leaves and finely chop the stalks. Add the stalks to the pan and after 2-3 minutes add the baharat, cooking for 2-3 minutes more.
3. Season and add the mince; fry on a high heat until brown. Add the tomatoes, lower the heat and cook for 10 minutes. Add the chard leaves and cook for 2 minutes more.
4. Chop the parsley. Heat a little oil in a pan and fry the eggs. Squeeze the lemon juice over the lamb and stir in the parsley and pine nuts. Divide among plates and top with the eggs. Serve with toasted pittas.