eggs and lamb for breakfast...or dinner

Iraqi Eggs with Lamb and Tomatoes

Serves 4.  This came from the June/July 2014 issue of Saveur magazine.  This is a curry-spiced sauté of lamb topped with eggs and baked.  We made it for dinner instead of breakfast.  It can be served with naan or flatbread if you’d like.

            2 Tbs. olive oil                         

            1 lb. ground lamb                                   

            1 medium yellow onion, minced

            ⅓ c. minced fresh parsley                     

            1 tsp. yellow curry powder                  

            2 small vine-ripe tomatoes, cored and roughly chopped

            kosher salt                   

            fresh ground black pepper

            4 eggs

            crushed red chile flakes, for garnish

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 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 chile flakes.