Makhlama is hands down one of my favorite egg recipes. It’s flavorful, filling, and full of rich spices that wake up your taste buds in the best way possible. This dish originates from Iraq and, surprisingly, it’s eaten for breakfast—talk about starting the day with a bang!
A Little Backstory
Almost 10 years ago, I attended a cooking class led by an Iraqi chef named Freddie. Among the many dishes he showed us, Makhlama stood out. It was love at first bite. The combination of the rich lamb and fresh tomatoes topped with eggs left such a strong impression that I knew I’d make it myself one day. Years later, I finally started making it myself, and it quickly became one of my favorite dishes to share with friends. We even cooked it outdoors on a hiking trip—nothing beats enjoying Makhlama in the fresh air!
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 medium tomatoes, diced
- 100–200 g (3.5–7 oz) lamb mince
- Salt and black pepper to taste
- 3 eggs
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
- Add the diced tomatoes and cook, stirring occasionally, until the liquid evaporates, about 8–10 minutes.
- Add the lamb mince, season with salt and black pepper, and cook until the meat is fully browned. Break up the meat with a spatula as it cooks.
- Crack 3 eggs into the pan. Personally, I like to gently stir them to mix with the meat and tomatoes for a more even texture, but if you prefer, you can also leave them whole covered with a lid for a few minutes.
- Sprinkle with freshly chopped parsley before serving.
👨🍳 Chef’s Tip: Serve Makhlama with warm flatbread or any type of bread to scoop up all that goodness.