Yemeni Kheema bil Bayd
A hearty and flavorful Yemeni dish of spiced ground meat (kheema) cooked with eggs, often served for breakfast or as a light meal. It's a comforting blend of savory and rich.
🧂 Ingredients
- 500 g Ground lamb or beef
- 1 medium Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 2 medium Tomatoes(diced)
- 1-2 Green chilies(finely chopped (optional))
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 4-6 large Eggs
- 2 tbsp Ghee or cooking oil
- 2 tbsp Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat ghee or oil in a large skillet or pan over medium heat.
💡 Tip: Ensure the pan is large enough to hold all ingredients. - 2
Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 3
Add the minced garlic and chopped green chilies (if using) and cook for another minute until fragrant.
⏱️ 1 minute - 4
Add the ground meat to the pan. Break it up with a spoon and cook until browned, draining off any excess fat.
💡 Tip: Cook until no pink remains. - 5
Stir in the diced tomatoes, cumin, coriander, turmeric, salt, and pepper. Cook for 5-7 minutes, allowing the tomatoes to break down and meld with the meat.
⏱️ 7 minutes - 6
Make wells in the meat mixture and crack the eggs directly into them. Cover the pan and cook until the egg whites are set but the yolks are still runny, or to your desired doneness.
💡 Tip: Alternatively, you can scramble the eggs into the meat mixture if preferred. - 7
Garnish with fresh chopped cilantro before serving.
💡 Pro Tips
- ✓Adjust the amount of green chilies to your spice preference.
- ✓For a richer flavor, use lamb kheema.
- ✓This dish is excellent served with Yemeni bread (khubz) or flatbread.
🔄 Variations
- Add a pinch of cardamom for a different aromatic note.
- Incorporate finely chopped bell peppers along with the tomatoes.
- For a vegetarian version, use crumbled firm tofu or mushrooms instead of meat.