Iraqi makhlama with lean mince, tomato and eggs

Ingredients

For 1 serving

• Lean ground beef70 g
• Eggs2
• Tomatoes120 g
• Onion40 g
• Cumin1 pinch
• Turmeric1 pinch
• Extra virgin olive oil1 teaspoon
• Parsley3 g
• Whole wheat pita0.5
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Peel and chop the onion; wash the tomatoes and cut them into roughly 1 cm cubes; chop the parsley.
2. Heat the oil in a frying pan over a medium heat, add the onion and the beef mince, breaking it up with a wooden spoon, then the cumin, turmeric and a pinch of salt; fry for 6 minutes, until the meat is no longer pink and the onion is soft.
3. Add the tomatoes and cook for 5 minutes, stirring, until they soften into a thick sauce.
4. Make two hollows, crack an egg into each and season the whites lightly with salt.
5. Cover and cook over a low heat for 5 minutes, until the whites are set and the yolks still soft.
6. Meanwhile, warm the pitta in a dry frying pan; finish the makhlama with the parsley and serve with the pitta.