Ingredients:
500g lamb mince cooked* (see below)
½ sucuk sausage diced
½ cup red roast capsicum, sliced
½ cup caramelised onions 
½ cup feta (Bulgarian)
2 cups baby spinach
2 roasted tomatoes, cut in half
8 eggs

Method:
BEFORE YOU START: Your tagine dish needs to be prepared for cooking if it is the terracotta kind as it may crack – so soak it in water overnight before using (repeat again if you do not use it regularly).
1. Heat Tagine over open medium flame for a few minutes.
2. Add prepared lamb mince, sucuk and remaining ingredients carefully, similar to topping a pizza. Try not to pack the ingredients in too tightly as this will hinder the cooking process. 
3. Crack the eggs into the mixture, reduce flame and place lid on.
4. Cook slowly until eggs are cooked to your liking. 

*To make Moroccan Lamb Mince
Ingredients
1kg lamb mince
½ brown onion, diced
2 whole garlic cloves, crushed
1 teaspoon harissa
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ras el hanout
2 teaspoons black pepper
4 tablespoons molasses

Method:
1. Heat olive oil in a pan, add garlic and onions and cook for 5-10 minutes until onions are soft. 
2. Add mince and cook for another 10-15 minutes until meat is brown and liquid has evaporated.
3. Add all spices, mix and break mince up with wooden spoon. If mixture appears dry, add a small amount of water to combine. 
4. Simmer for 30 minutes on a low heat, add salt and pepper to taste.
TIP: Lamb keeps for up to two weeks in the fridge. Best leftovers!

Kazbah Balmain set the standard for indulgent breakfasts but it didn’t survive the pandemic.

Taken from https://www.strandcoolangatta.com.au/the-loop/september-2015/spice-it-up-for-breakfast

Or there’s this approach: