Mesopotamian Eggs with Lamb and Tomatoes

Makhlama Lahm
Mesopotamian Eggs with Lamb and Tomatoes

This recipe is based on one found in the tenth-century Mesopotamian cookbook, Kitab al-Tabikh.

2 tbsp. olive oil
1 lb. ground lamb
1 medium yellow onion, minced
1⁄3 cup parsley, minced
1 tsp. yellow curry powder
2 small vine-ripe tomatoes, cored and roughly chopped
4 eggs
Kosher salt
Freshly ground pepper
Crushed red chile flakes, for garnish
Naan or flatbread, for serving (optional)

Heat oven to 400 degrees. 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 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.