Bison Čimbur with Olive Oil Fried Eggs
Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes | Serves: 4
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
Čimbur, or poached eggs in ground meat, is a traditional Bosnian dish that’s eaten for any meal of the day - not just breakfast. The dish varies from region to region, and sometimes includes cheese or vegetables, but we think our version with rich ground Noble Premium Bison and crispy fried eggs is among the best!
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Directions
- Heat a skillet over medium high heat. Add the avocado oil, and bison. Stir to break it up, and cook for 8-10 minutes until nicely browned.
- Add the onions and cook for another 5 minutes before adding the peppers, garlic, paprika and cumin. Stir for 1-2 minutes, then add the broth, tomatoes and bay leaf. Season to taste with salt and pepper. Reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally.
- Meanwhile, whisk the saffron with the water and allow to sit for 5-10 minutes, before mixing with the yogurt and garlic. Set aside.
- When ready to serve, heat the olive oil in a small pan until lightly smoking. Crack each egg into a small ramekin to make it easier to lower into the oil without the risk of burning yourself. Carefully tip the egg into the oil, using the handle of the pan to tip away from yourself and cradle the egg into the corner of the pan. Cook for 2-3 minutes, depending on how runny you’d like the yolk to be. Remove with a slotted spoon onto a paper towel lined plate. Continue with remaining eggs.
- To serve: spoon some of the bison mixture onto each plate, and drizzle over some of the yogurt. Top with the fried eggs, and garnish with fresh chopped mint and parsley.
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Ingredients
2 tbsp (30 mL) avocado oil
1 lb (454g) Extra Lean Ground Noble Premium Bison
2 medium yellow onions, minced
1-2 red or green chilis, sliced
3-4 cloves garlic, minced
1 tsp (5 mL) smoked paprika
1/2 tsp (2.5 mL) cumin
1/2 cup (125 mL) vegetable broth
2 cups (500 mL) crushed tomatoes
1 bay leaf
For garnish – fresh mint and parsley
4 eggs
1 cup (250 mL) olive oil
For the Yogurt Sauce:
Pinch of saffron* mixed with 1 tbsp cold water
1 cup (250 mL) plain Greek yogurt
1 clove garlic, minced
Salt to taste
*if you don’t have saffron you could use a pinch of turmeric
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