Qeema bi beid is an Iraqi egg dish that uses leftover cooked ground beef. The beef simmers in a spiced tomato sauce, eggs are cracked on top, and everything cooks until the sauce thickens. It can also be served without bread as a low-carb dinner.
Sauté the finely chopped onion in olive oil until golden. Add the ground beef and cook over medium heat until it releases its liquid and it evaporates.
Add the grated tomatoes, cumin and ground red pepper to the beef. Cook over low heat for 12 minutes, until the sauce thickens.
Crack the six eggs one at a time over the sauce, spacing them evenly. Cover and cook until the egg whites are set and the yolks remain runny.
Remove the pan from the heat, sprinkle the finely chopped parsley over the top and serve hot.
Do not shake the pan after cracking in the eggs; the yolks may break into the sauce and the eggs will lose their shape. Allergen: contains eggs.
Yumurtaları kapak kapalı 8 dakika pişirince sarıları benim ocağımda tamamen katılaştı, diri sarı istiyorsanız 5-6 dakikada kontrol etmenizi öneririm, ocağın gücüne göre bu süre epey değişebiliyor.
Sosu tarifte yazan 12 dakika yerine ancak 20 dakikada koyulaştırabildim, domateslerim sulu çıkmış olabilir; yumurtaları kırdığımda sos hâlâ oldukça akışkandı ve kenarlara doğru biraz dağıldı.
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