Calories: 359 kcal Protein: 40g Carbohydrates: 5g Fat: 40g Fibre: 7g
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.
Heat oven to 200°C (180°C if fan assisted). 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 chilli flakes; serve with naan or flatbread if you like.
2 tbsp of olive oil
500g of lamb mince
1 medium brown onion (chopped)
1⁄3 cup parsley (chopped)
1 tsp. yellow curry powder
2 small vine-ripe tomatoes, cored and roughly chopped
freshly ground pepper
crushed red chilli flakes, for garnish