Entree: Iraq – Baghdad & Central Iraq – مخلّمة ➤ Makhlama (Skillet dish of eggs cooked with shredded lamb, tomatoes, peppers and warming spices)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 20 min

Total 32 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 green bell pepper, diced, about 6 oz (170 g)
- 2 medium tomatoes, diced, about 8 oz (225 g)
- 2 tbsp (30 g) tomato paste
- 10 oz (285 g) cooked shredded lamb or stewed beef
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) salt, adjust to taste
- 1/4 cup (60 ml) water or light broth
- 6 large eggs, beaten, approx. 10 oz (300 g)
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Heat the olive oil in a wide skillet over medium heat. Add the sliced onion and sauté until translucent and beginning to brown, about 6–8 minutes.
2. Add the diced bell pepper and continue to cook until softened, 4–5 minutes. Stir in the diced tomatoes and tomato paste and cook until the tomatoes break down, about 6 minutes.
3. Mix in the shredded lamb, cumin, coriander, black pepper, and salt. Add the 1/4 cup (60 ml) water or broth, reduce heat, and simmer gently for 8–10 minutes to let the flavors meld and the sauce thicken.
4. Make shallow wells in the sauce with the back of a spoon or spatula. Pour the beaten eggs evenly into the wells, then cover the skillet and cook over low heat until egg whites are set but yolks remain slightly runny, about 5–7 minutes (longer if you prefer fully set yolks).
5. Remove from heat, scatter chopped cilantro or parsley over the top and drizzle lemon juice if using. Serve hot with warm flatbread or crusty bread.