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.
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- Pepper mill
Ingredients
- 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)
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