Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)

By lorik

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)

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

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.