This super easy meal uses premade lamb kafta, store-bought beef tallow sweet potato fries, corn, and soy-free eggs, all from Sprouts, as well as an avocado.

The only “cooking” I do is heating a stainless steel pan over medium heat while melting a tablespoon each of beef tallow and grass-fed butter. The air fryer is preheating. When the butter is bubbly, add the three eggs and let them sit.

Next, load the air fryer with the cooked, refrigerated lamb kafta and the frozen sweet potato fries. Cook for six minutes on high (you might need to adjust this time based on your equipment).

The eggs will usually just pop off the bottom, but sometimes I use a fork to gently lift the edge. If it won’t move, don’t worry; it’s not done cooking yet. Do not increase the heat.

Next, I cut and peel the avocado.

Finish cooking the eggs, slide them onto a plate, and carefully sop up the oil with paper towels. Then, take the pan to the sink and clean it while it’s still hot. Always clean stainless steel while it’s hot. Add a dash of soap and a little water at a time to create a steam clean.

The air fryer is done. Remove the kafta and cook the fries for another six minutes for a crispy finish.