Try Capitol Hill on green beans or asparagus and serve alongside fish or chicken perfectly seasoned with Pyramid Peak Lemon Pepper. For ultimate "wow" flavor, try using seasonings in an unexpected way. For a sweet and smoky spin on roasted veggies, add TSM BBQ Chicken Rub to your oven roasted carrots or sweet potatoes. Give bolognese a Caribbean spin by adding Cuban Island Spice to your tomato sauce.
2 Tbsp. Mt. Olympus Greek Style Seasoning, divided
1 lbs. ground lamb
2 Tbsp. olive oil
1 red bell pepper, diced
1/2 red onion, diced
1 (28 oz.) can crushed tomatoes
1 tsp. Minced Garlic
0.5 cups pepperoncini peppers, sliced
0.5 cups Kalamata olives, halved
2 cups spinach, packed and rough chopped
4 to 6 eggs
4 oz. feta cheese, cubed
Cayenne Chile Powder
In a large bowl, mix 1 Tbsp. Mt. Olympus greek Style Seasoning into ground lamb. Cover and chill for 1 hour. Preheat oven to 350 degrees. Heat oil over medium-high heat in a medium, oven-safe skillet. Take half of the seasoned lamb and pinch off pieces to add to the skillet. Cook until pieces are browned on all sides, about 5 min., then transfer to a plate. Repeat with remaining lamb. Add bell pepper and onion to skillet with lamb drippings and cook until tender, about 5 min. Add tomatoes, garlic, and remaining 1 Tbsp. Mt. Olympus Greek Style Seasoning. Stir to combine and simmer over low heat for 10 min. Stir in pepperoncini, olives, and spinach. Use a spoon to make craters a few inches apart in the sauce. Crack an egg into each crater, keeping the eggs separate. Nestle cubes of feta and cooked lamb into the sauce around the eggs. Bake, uncovered, for 12 to 15 min. or until yolks are just set and whites are no longer translucent. Let cool slightly before serving.