Gilani Vabishkeh with Eggs and Tomatoes

Heat the oil in a wide, heavy pan over medium heat. Add the fried onion and warm gently until fragrant.

Add the minced meat and turmeric. Cook, stirring regularly, until the meat is evenly browned and any released moisture has evaporated.

Stir in the grated tomatoes. Reduce heat to medium-low and let the mixture simmer until the tomatoes break down and the sauce thickens.

Season with salt and black pepper. Continue cooking until the oil begins to separate slightly from the sauce, indicating the base is well-cooked.

Using a spoon, make small wells in the mixture and crack the eggs directly into them. Cover the pan and cook until the egg whites are set but the yolks remain to your preference.

Drizzle with lemon juice just before serving. Gently mix if desired, or leave the eggs intact. Serve hot as a hearty main dish.