• Heat 1 tbsp olive oil in a large pan over a medium heat. Add the garlic and then stir in the lamb mince, breaking up any large chunks with a wooden spoon. Cook until the mince is brown, stirring occasionally, for approximately 5 minutes.
• Stir in all of the spices, add the bone broth and simmer until most of the liquid has evaporated. This will take about 15 minutes.
• In the meantime, lightly toast the pine nuts in a frypan. Set the nuts aside and then heat 1 tbsp of olive oil in the same pan and fry the eggs until the whites are set but the yolks are still soft.
• Stir most of the mint and parsley into the mince, setting aside a few leaves for topping the dish.
• Spread a few tablespoons of baba ganoush on each plate, top with some mince and an egg. Place some salad leaves and radishes beside the lamb and sprinkle the dish with the pine nuts, herbs and sliced chilli (if using) and season with salt, pepper and a drizzle of olive oil.

Recipe notes:

• * At The Health Emporium we sell and love the delicious Baba Ganoush from Jacques Kitchen. It really is the best!
• You could replace the baba ganoush with hummus if you prefer.
• Beef mince instead of lamb is also great with this recipe.
• Slivered toasted almonds could be used in place of the pine nuts .