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Makhlama
Iraqi Lamb Breakfast Skillet
A hearty and flavorful breakfast dish, Makhlama is a savory skillet of ground lamb cooked with onions, garlic, and a blend of aromatic spices, topped with perfectly cooked eggs. It's often compared to shakshuka but features a meat-based sauce.
ð§ ææ
- 500 g Ground lamb
- 3 tbsp Olive oil
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 tsp Cumin powder
- 1 tsp Curry powder
- 1 tsp Paprika
- 0.5 tsp Allspice
- 0.25 tsp Chili flakes(optional)
- to taste Salt
- to taste Black pepper
- 2 medium Tomatoes(chopped)
- 2 stalks Green onions(chopped)
- 0.25 cup Fresh parsley(chopped)
- 4 large Eggs
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground lamb to the skillet. Break it up with a spoon and cook until browned, draining off any excess fat.
- 4
Stir in the cumin, curry powder, paprika, allspice, chili flakes (if using), salt, and pepper. Cook for 1-2 minutes until the spices are fragrant.
- 5
Add the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
- 6
Stir in the chopped green onions and parsley. Cook for another minute.
- 7
Make four small wells in the lamb mixture. Crack one egg into each well.
- 8
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
- 9
Serve immediately, directly from the skillet.
ð¡ ããã®ã³ã
- âFor a vegetarian option, you can substitute the lamb with finely chopped mushrooms or a plant-based ground meat alternative.
- âAdjust the spice levels to your preference.
- âServe with warm pita bread for dipping.
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- Add diced potatoes to the lamb mixture for a heartier dish.
- Incorporate other vegetables like bell peppers or zucchini.