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Makhlama Lahm (Iraqi Eggs with Lamb and Tomatoes)

For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs. This version of the recipe is based on one found in the tenth-century Mesopotamian cookbook, Kitab al-Tabikh.
From: Saveur SERVES 4

2 tbsp. olive oil
1 lb. ground lamb
1 medium yellow onion, minced
1/3 cup minced parsley
1 tsp. yellow curry powder
2 small vine-ripe tomatoes, cored and roughly chopped
Kosher salt and freshly ground black pepper, to taste
4 eggs
Crushed red chile flakes, for garnish
Naan or flatbread, for serving (optional)

Heat oven to 400°. Heat oil in a 12" ovenproof skillet over medium-high heat. Cook lamb, stirring and breaking up meat into small pieces, until browned, 3–4 minutes. Add onion; cook until soft, 4–6 minutes. Stir in ½ of the parsley, the curry powder, tomatoes, salt, and pepper; cook until tomatoes begin to break down, 3–4 minutes. Make 4 wells in lamb mixture; crack 1 egg into each. Bake until egg whites are set and yolks are still runny, 5–7 minutes. Garnish with remaining parsley and the chile flakes; serve with naan or flatbread if you like.