Delicious Iraqi Makhlama recipe: A hearty breakfast in just 25 minutes!

Preheat your oven to broil or set it to a hot baking temperature.

Spread the potato cubes in a baking dish, spray with oil, and broil or bake for about 15 minutes, turning once to brown both sides. Alternatively, you can brown the potatoes in oil in a skillet on the stovetop.

In a large non-stick skillet, heat an additional tablespoon of oil over medium heat.

Add the chopped onion and sauté until it becomes transparent, about 7 minutes.

Add the browned potatoes to the skillet. Mix in turmeric, salt, black pepper, chopped tomato, parsley, and any optional herbs (dill and mint).

Stir well and let the mixture cook for a few minutes to blend the flavours.

Smooth the mixture with the back of a spoon, creating six dents in which to crack the eggs. You can leave the yolks whole for a sunny-side-up effect or break them with a knife for a mixed texture.

Sprinkle chilli powder over the surface to taste.

Lower the heat, cover the skillet, and let the eggs cook slowly until they are just set approximately 5 minutes. Avoid overcooking to prevent a leathery texture.

 Cut the omelette into wedges and serve as sandwiches, garnished with chopped parsley and a squeeze of lemon. Pair it with garden-fresh sliced salad vegetables of your choice.

Enjoy this hearty and flavorful Iraqi Maklama for breakfast or any meal of the day!

Nawal Nasrallah is an Iraqi award-winning food writer specialised in Arab food, and author of the definitive cookbook on the Iraqi cuisine Delights from the Garden of Eden.