Iraqi eggs lamb


The different colours, textures and flavours make for a very unique dish.

Preparation time: 10 minutes

Cooking time: 15 minutes

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Serves: 4 people

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  1. Preheat the oven to 200°C/gas mark 6.
  2. Heat the oil in an ovenproof frying pan or a shallow casserole dish that can be brought to the table. Add the minced lamb and cook on a medium heat for about 4 minutes, until it browns, making sure not to leave any big lumps. Add the onion and cook but don’t brown. It should become translucent. Add 4 tablespoons of the parsley, setting 1 tablespoon aside for garnish. Add the tomatoes, lemon juice, curry powder and some salt and pepper. Cook until the tomatoes have broken down, about 5 minutes.
  3. Take the pan off the heat and make four hollows in the lamb mix for the eggs. A large dessertspoon should do the trick. Don’t crack the eggs directly into the hollows, but rather break them into a cup first and remove any stray eggshell before gently dropping them into the little wells.
  4. Pop in the oven to bake. If you like your eggs runny, they’ll be done in about 5 minutes. If you like them harder, then 8 minutes will do it.
  5. Garnish with the chilli flakes and remaining parsley. Serve with flatbread or naan bread on the side.

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