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Iraqi Eggs with Lamb and Tomatoes

Curried lamb and tomatoes with baked eggs for a supremely delicious and quick supper.
Course Dinner
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Samantha

Ingredients

  • 2 tbsp olive oil
  • 1 lb ground lamb or beef will work too. Lamb does taste a bit more flavourful however.
  • 1 medium yellow onion minced
  • 1/3 cup finely chopped parsley
  • 1 tsp yellow curry powder
  • 2 small vine-ripe tomatoes cored and roughly chopped (or 1 x 14 oz can of diced tomatoes)
  • Kosher salt and freshly ground black pepper to taste
  • 4 eggs
  • Crushed red chile flakes for garnish
  • Naan or flatbread for serving (optional)

Instructions

  1. Heat oven to 400° F.
  2. 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 1/2 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 the egg whites are set and yolks are still runny, 5–7 minutes.
  3. Garnish with remaining parsley and the chile flakes; serve with naan or flatbread.