Persian Eggs with Spiced Beef and Tomatoes | Christopher Kimball’s Milk Street | Recipes, TV and Coo

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more to serve
• 8 ounces 90 percent lean ground beef
• Kosher salt and ground black pepper
• 1 small red onion, halved and thinly sliced
• 2 medium garlic cloves, finely chopped
• 4 teaspoons ground coriander
• 1 teaspoon ground turmeric
• ¼-½ teaspoon cayenne pepper
• 28 ounce can diced fire-roasted tomatoes
• 6 large eggs
• 3 scallions, thinly sliced