I had ‘Makhlama‘ for breakfast this morning. Makhlama simply means “Iraqi Eggs in Tomato Sauce”. The main spice in this recipe is turmeric. At first, I was a bit hesitant about adding turmeric to eggs because I had never done that before. Anyway it turned out so well I’m now planning to eat Makhlama at least once a week. Please use fresh ripe tomatoes for this recipe. I can’t imagine what it would taste like if one added some store bought tomatoes. I would like to thank Sammy and Sufi for this simple but tasty recipe. For original recipe click here.
Sauté the onions in hot olive oil over medium-low heat until light brown and caramelized. This takes time so be patient and stir from time to prevent it form burning.
Serve. I had mine for breakfast….
Iraqi Eggs in Tomato Sauce (Makhlama)
Preparation time: 5 minutes; Cooking time: 15 minutes; Serves: 4
- 4 eggs, beaten (you can add 2-3 tablespoons 10% cream)
- 1 medium sweet onion, finely diced
- 4-5 small ripe tomatoes, finely chopped
- 1 teaspoon turmeric
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper, or 1 teaspoon chilli flakes or to taste
- 4 tablespoons (¼ cup) vegetable oil or extra virgin olive oil
- Please note that I only made ¼ of this recipe, for myself…..
- Sauté the onions in hot olive oil over medium-low heat until light brown and caramelized. This takes time so be patient and stir from time to prevent it form burning.
- Once the onions are slightly caramelized, add the tomatoes, salt and spices and cook over medium-high heat until the tomatoes become thickened.
- Add the eggs and cook stirring from time to time to your desired doneness.
- Serve with warm delicious breads, cheeses, and fresh herbs. And of course a nice hot cup of Masala chai!
Points to Note
- I blanched some broccoli on the side in salted boiling water and served it with the eggs and two toasts.
- Please do not use store bought tomato sauce for this recipe. Thank you!
- It was very filling, more like eating lunch.