Spicy Lamb & Egg Wraps

If you are making your own flatbreads, make the dough first and set it aside to rest. For the lamb, place a large, shallow pan over a medium heat and add 2 tbsp of the oil. Cut the onions in half and slice thinly, and when the oil is hot, add them to the pan with a pinch of salt. Fry, stirring gently, until soft (6-8 minutes). Next, crush in the garlic cloves, add the spices and cook for a couple more minutes, stirring. Shake as much water as you can from the spinach leaves, then quickly chop them and add to the pan. Continue to cook for 3 minutes more, or until the spinach has wilted down. Add the minced lamb to the pan, then increase the heat to medium-high and cook, stirring from time to time, until the meat is brown all over. Add in the drained tomatoes, season to taste with salt and pepper, then lower the heat and leave to bubble away gently for 10 minutes (if the mixture starts to look dry, add a splash of the reserved tomato liquid).
Meanwhile, if you are making your own flatbreads, now is a good time to roll them out and cook them, keeping them warm until needed. If not, heat the flatbreads according to the packet instructions. Pick the leaves from the parsley and chop it finely. When the lamb is pretty much ready, put a flatbread on each of four plates. Put the remaining oil in a frying pan over a high heat and break in the eggs one at a time, with plenty of space between them. Cook for 2-3 minutes, until turning golden brown at the edges, then use a fish slice to carefully drop hot oil from the pan over the tops of the whites and yolks, cooking for a further minute or until done to your liking (while this is happening, divide the spiced lamb mixture evenly between the four plates, piling it on to the flatbreads). To serve, scatter the parsley over the lamb, then carefully lift an egg on to the top. Take to the table straight away, where you can decide whether to roll up the wrap to eat it, or play it safe with a knife and fork!