Iraqi Eggs with Lamb and Tomatoes

As regular readers of this blog will know, we love eggs. So when we saw this recipe for Iraqi Eggs with Lamb and Tomatoes via Saveur, we made it right away. It happened that we had just bought some ground lamb from Border Springs Farm at Reading Terminal Market, and it was also the first week fresh tomatoes were back at Hands on the Earth via Rittenhouse farmers’ market.

The recipe is fairly similar to shakshuka, only this version called for finishing off in the oven. We preheated the oven to 400 degrees F and prepared the lamb mixture on the stovetop. In a large skillet, we browned 1/2 pound ground lamb, then added 1 chopped onion and cooked until soft, another 5 minutes or so. We stirred in about 1/4 cup chopped fresh parsley, 1 teaspoon yellow curry powder, 2 chopped tomatoes, and salt and pepper. We cooked this another 3-4 minutes until the tomatoes started to break down, then made 4 wells for the eggs. We cracked an egg in each well, then put the pan in the oven. We let the eggs bake until the whites were set and the yolks still runny, about 7 minutes.

We scooped 2 eggs each into a bowl and served with Amaranth bakery‘s flatbread. Delicious!