It’s always a great morning when you can travel to another country before changing out of your PJs. It’s even better when you discover an absolutely amazing dish you know you are going to make over and over again. That is true for makhlama lahm, Iraqi eggs with lamb and tomatoes.
Earlier this year, I made shakshuka, a hearty Israeli breakfast that fueled me through a hike with my friend Jonathan. makhlama lahm is similar, but with the addition of yellow curry powder and lusciously decadent lamb. I daresay that I loved it even more for a solid brunch.
Lamb is one of those meats that most people either love or hate. I happen to love the earthy taste of lamb meat, especially when cooked with the acidity of tomatoes. Top it with a sprinkle of curry powder, and I am in heaven.
Like shakshuka, makhlama is a one-pot dish that cooks up quickly to satiate your morning hunger pains. I’m a meat eater, so I loved that this version had even more protein to start my day off with a energetic push.
The only substitution I made (it’s a small one) were cherry tomatoes for larger vine-ripe ones. It’s what I happened to have on hand from my last shopping trip. I sopped up the egg yolk and meaty sauce with a bit of naan.
What I enjoyed the most about this dish was the use of the lamb, with tomatoes as the co-star. Try out this dish if you like ground lamb and breakfast food. The two make a great pairing.