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.
Ingredients
6 eggs
200g ground lamb
1 large onion, finely diced
2 tomatoes, chopped
2 cloves garlic, minced
1 tsp turmeric
1/2 tsp cumin
1/2 tsp baharat
2 tbsp vegetable oil
Salt and pepper
Fresh parsley for garnish
Flatbread for serving
Instructions
1Heat oil in a large skillet over medium-high heat. Brown the ground lamb, breaking it up finely, for about 5 minutes.
2Add diced onion and garlic, cooking until softened. Stir in turmeric, cumin, and baharat until fragrant.
3Add chopped tomatoes and cook for 3-4 minutes until they break down and form a sauce with the meat.
4Beat the eggs with salt and pepper. Pour over the meat mixture in the skillet.
5Stir gently as the eggs set, creating large, soft curds mixed throughout the spiced lamb and tomatoes.
6Serve 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.