Eggs in meat sauce (Makhlama wbeyd)

This is a delicious Iraqi dish I sampled last Summer when visiting Iraqi friends. It is perfect for brunch and easy to prepare.  INGREDIENTS: 4 TO 6 Servings

• 2 tablespoons oil
• 1 large onion, chopped
• 1/2 pound ground meat
• salt and pepper, to taste (can add a pinch of cinnamon)
• 3 tomatoes, peeled and diced or 1 14-oz can 
• 1 potato, diced (optional)
• 6 eggs

1. Heat the oil in a large skillet over medium heat. Fry the onion till transparent, then add the potato and stir fry for a few minutes. Add the meat to brown, breaking it with a wooden spoon. Add the tomatoes. Stew covered over gentle heat for 20 minutes or so.  2. Break the eggs into the skillet. Cover and cook a few minutes till set. Season and serve immediately with pita bread or (if you have access to it) tannour bread, which is the authentic bread in Iraq.    

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   Jamie says:

   There is a little Turkish place around the corner that sells pizza topped with savory, spicy meat and an egg in the middle and it is wonderful. Your dish reminds me of that. Simple yet so delicious and homey.

   On October 10, 2014 at 3:12 pm