Heat oil in a large saute pan. Saute the onion and garlic for a few minutes until they begin to soften.
Add the shredded lamb and cook for a further minute.
Add the chilli flakes, paprika, caraway seeds, cumin seeds and turmeric. Stir and cook for another minute.
Add the tinned tomatoes, tomato paste, honey and red wine vinegar and stir well.
Make two indentations in the mixture and crack an egg into each indentation.
Pop the lid on the saute pan and cook for five minutes, until the eggs are cooked to your liking.
Remove from the heat, sprinkle over the feta cheese and fresh coriander leaves.
Season to taste and serve straight from the saute pan!
Video
Notes
To prepare the slow cooker harissa lamb, rub 1-2 tbsp of good quality harissa paste onto the outside of a 1 kg half leg of lamb. Pop into a slow cooker and add one inch of cold water.Slow cook on low for 8-10 hours, remove the meat from the pot and shred with two forks.