Eggs scrambled with spiced ground lamb, tomatoes, and onions in a sizzling skillet. This hearty Iraqi breakfast dish is a protein-packed start to the day, rich with warm spices.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Heat oil in a large skillet over medium-high heat. Brown the ground lamb, breaking it up finely, for about 5 minutes.
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2
Add diced onion and garlic, cooking until softened. Stir in turmeric, cumin, and baharat until fragrant.
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3
Add chopped tomatoes and cook for 3-4 minutes until they break down and form a sauce with the meat.
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4
Beat the eggs with salt and pepper. Pour over the meat mixture in the skillet.
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5
Stir gently as the eggs set, creating large, soft curds mixed throughout the spiced lamb and tomatoes.
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6
Serve immediately from the skillet, garnished with parsley, alongside warm flatbread and pickles.
Did You Know?
Makhlama is known as the Iraqi "hangover breakfast" — the combination of protein and spice is said to cure all ailments from the night before.
Chef's Notes
Equipment Tips
- large skillet
- spatula
- mixing bowl
The Story Behind Makhlama
Makhlama represents the robust breakfast tradition of Iraq, where the first meal of the day is expected to be substantial and sustaining. The combination of eggs with spiced meat reflects pastoral cooking traditions, where shepherds would prepare quick, protein-rich meals over campfires. In modern Iraq, makhlama is a beloved weekend breakfast served in homes and restaurants alike, often accompanied by sweet tea, fresh flatbread, and an array of pickled vegetables.
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