prepare half of it as for shami kabab 

http://ranasafvi.com/shaami-kabab/ 

The rest put into a blender. Add 1tsp khus khus , 1 sliced and fried onion, 1/2 tsp chopped ginger and salt and blend till well mixed

Now mix the 2 mince meat together

Boil 8 eggs till hard. Cool and peel.

Cover the eggs with the mince mix 

Dip the egg mince in beaten egg and shallow fry. 

Note when covering it make sure you roll it well so that it is smooth and won’t crack when frying. In case it does- I always test fry one- tie it up with thread. 

Shallow fry them all and set aside.

For gravy

Fry 2 onions golden brown and grind them.

Take 1cuo thick curds

1 tbsp dhania p

1 tbsp garlic paste

Chilli to taste 

Salt

Roast  all of above in oil till a nice aroma emanates and oil leaves the sides . Add water -1 cup

Cut the eggs into half lengthwise

It’s called nargisi because it resembles a narcissus. The term is also used to describe beautiful eyes and eggs cooked and cut like this resemble eyes.

Use very sharp knife. Pat back mince in place if dislodged.

Pour gravy into shallow bowl. Place the eggs one by one. You could put in microwave for a minute.

Let the gravy soak in for 5 min after that and serve.

Ready to serve 

1. 500 gm keema
3 large tomatoes
1 onion
1tbsp haldi p
1 tbsp dhania p
Mirch&salt to taste
2 tbsp Ginger-garlic p
1/4 tbsp garam masala

2. Heat oil
Add onion slices, fry golden
Add all masala +finely chopped tomatoes
Bhuno well (15 min min) keep  adding dashes of water so masala doesnt burn

3. Add mince and roast it for few minutes to dry water and for raw smell to go.
Add 1/4 cup water.
Pressure cook 5 min

4. Once steam is out. Open.
Layer dish with alt layers of mince & round slices of inion &tomatoes ( 2 layers)

5. Use a baking dish for serving/ layering
Break raw eggs on the keema &put either on a flame or in oven /micro for yolk to set.
Sprinkle hara dhania
Serve hot
#shakshouka

This led to investigation of the terms.
Kuku  – Persian: کوکو‎, Azerbaijani: Kükü is a Persian and Azerbaijanian dish similar to the Italian dish frittata or an open-faced omelette. Iranians make many different types of kukus with a variety of flavorings.

In farsi/ Persian  Egg is called tukhm murgh تخم مرغ
And there is a mode of dishes like omelette called ‘کوکو ی مرغ ‘ – kuku e murgh and , scrambled eggs which are calked khageena- ‘ خاگینه ‘
As children we often ate khageena. Now we normally have rumble tumble or scrambled.

The most commonly made Omelette is ‘kuku-e-sabzi’

frying in Persian is called biryaan, joshaneedan, surkh kardan: کباب کردن , بریان کردن , سرخ کردن , جوشانیدن
Another word for fry is daagh
pukhtan’ is to cook, bake.
Eggpkant is calked bademjan in Persian

Method
Peel a baigan/eggplant ( the one we use for baigan ka bharta)

And cut it into long slices and sprinkle salt on it. This is to remove bitterness.

Leave it for 20 minutes.
Rinse and dry.
Taking a little bit of olive oil fry the slices till tender. You can put a little bit of oil on it and bake it too. I used only enough oil to coat the non stick pan.
Then mash it up well and add a bit of oil.
Chop 1 onion and a few cloves of garlic finely and shallow fry.
Taje 4 eggs and beat it up well. Add salt a bit of baking soda and add the mashed mixture.
(I added green chillies and green coriander too to give it a tang)
Heat oil in a non stick pan and pour tge mixture in it. Cook covered for 5 min on very slow flame. Turn it over gently.

I also baked half the mixture. I pre greased the pan and pre heated the oven to 150 degrees F.

I preferred the baked version but both tasted very good.