Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)
For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs. This version of the recipe, which first appeared in our June/July 2014 issue with Felicia Campbell’s story Babylonian Breakfast is based on one found in the tenth-century Mesopotamian cookbook, Kitab al-Tabikh.
- 2 tbsp. olive oil
- 1 lb. ground lamb
- 1 medium yellow onion, minced
- 1⁄3 cup parsley, minced
- 1 tsp. yellow curry powder
- 2 small vine-ripe tomatoes, cored and roughly chopped
- 4 eggs
- Kosher salt
- freshly ground pepper
- crushed red chile flakes, for garnish
- Naan or flatbread, for serving (optional)
- Heat oven to 400°. Heat oil in a 12″ ovenproof skillet over medium-high heat. Cook lamb, stirring and breaking up meat into small pieces, until browned, 3–4 minutes. Add onion; cook until soft, 4–6 minutes. Stir in ½ of the parsley, the curry powder, tomatoes, salt, and pepper; cook until tomatoes begin to break down, 3–4 minutes.
- Make 4 wells in lamb mixture; crack 1 egg into each. Bake until egg whites are set and yolks are still runny, 5–7 minutes. Garnish with remaining parsley and the chile flakes; serve with naan or flatbread if you like.