Eggs with Lamb and Tomatoes (Iraqi 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.

2 Tbsp. extra-virgin olive oil
1 lb ground lamb
1 medium yellow onion, minced
1⁄3 cup fresh parsley, minced
1 tsp. yellow curry powder
2 small vine-ripe tomatoes, cored and roughly chopped
4 eggs
sea salt
black pepper, freshly ground

Garnish:
crushed red chile flakes

To Serve:
naan or flatbread (optional)

Heat oven to 400°F (200°C/180°C fan, Gas Mark 6).

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.

Makes 4 servings.