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Warm the oil in a 26–28cm (10½–11in) sauté pan or low-sided casserole set over a high heat. Cook the lamb in this for 4–5 minutes until beginning to colour, prodding and stirring to break up large clumps.
Transfer the meat to a plate, reduce the heat to medium, add the onion and a pinch of salt to the pan, and soften the onion for 3–4 minutes before returning the meat and any juices. Stir in the dried spices and tomatoes, and cook for 3–4 minutes so the tomatoes break down. Add around 80ml (⅓ cup) of water and simmer gently for 10 minutes more.
Ensuring the mince is succulent and loose (add a splash more water if necessary), stir in two-thirds of the parsley, then make 4 indents in the mixture. Crack the eggs into each indent, cover and gently bake for 2½–3 minutes until the whites are set. Remove from the heat. If the whites aren’t firm by this point, keep the pan off the hob, but return the lid and check again after 30–60 seconds.
Scatter over a few more chilli flakes, the remaining parsley and the sumac. Use a fish slice to divide between 2–4 plates (depending on appetite), adding a squeeze of lemon to taste and breads on the side.