Step 1

Heat oil in a large ovenproof frying pan over high heat, add mince and cook, breaking up lumps with a wooden spoon, for 8 minutes or until well browned and liquid has evaporated.

Step 2

Add onion, carrot, zucchini and garlic and cook, stirring regularly, for 4 minutes or until vegetables have softened. Add chipotle sauce, ground cumin and ground coriander and stir for 1 minute or until spices are fragrant.

Step 3

Add coriander stalks, tomatoes, black beans and 2 cups (500ml) water and stir to combine. Bring to the boil, reduce to a simmer, season and cook covered, stirring occasionally, for 15 minutes or until lamb is tender and sauce thickened slightly. Remove from heat and stir in half the coriander leaves.

Step 4

Preheat oven to 220°C. Use the back of a spoon to make 4 shallow wells in the sauce. Crack an egg into each and season. Scatter feta over the top and bake for 12-15 minutes until eggwhites are just firm and yolks still a little runny. Remove from oven and stand for 7 minutes.

Step 5

To serve, scatter with chilli flakes (if using) and remaining coriander leaves. Serve directly from the pan with za’atar flatbread alongside (if using).