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Black pan with two eggs and ground beef around which is a kitchen towel, all on a wooden table.

Poached Eggs and Ground Meat (Bosnian Čimbur)

Perfectly poached eggs on a bed of flavorful ground beef (or lamb).
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Bosnian
Servings 2


  • 1-2 tablespoons vegetable oil or avocado, olive, or coconut
  • 1 teaspoon butter
  • 1 white onion small, peeled and minced
  • (optional) a pinch of sugar
  • 1 pound ground meat (about 7-9 oz or 200-250g per person) lamb, beef, turkey, or chicken
  • 1-2 garlic cloves minced
  • salt and pepper to taste
  • (optional) paprika to taste
  • 3-4 eggs (about 1-2 per person)
  • 2-3 tablespoons tomato sauce or ½ tablespoon tomato paste
  • (optional) 2-4 tablespoons beef broth or water
  • 1-2 tablespoons parsley to garnish minced


  • In a deep skillet heat the oil on medium. Add butter and let it melt.
  • Add onion (and, optionally, a pinch of salt), stir, and simmer for 2-3 minutes. Then add pepper (if using it), stir, and cook everything until translucent.
  • Add meat, break it up with a spatula, and stir everything together until integrated. Cook for 3-4 minutes or until meat is no longer pink, but don't overcook it. Dice in your garlic.
  • Bring the temperature down to low, then stir in seasonings, tomato sauce, and broth. With a spatula, create "holes" for the eggs to go in. Break eggs into them.
  • Cover the skillet, and simmer for 5-7 minutes. Garnish with parsley.


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