Qeema bi beid is an Iraqi egg dish built around using up leftover cooked minced meat: eggs are cracked over meat simmering in a spiced tomato sauce and cooked until the sauce thickens. Served without bread, it also works as a low-carb evening meal.
Sauté the finely chopped onion in olive oil until softened, add the ground beef and cook over medium heat until it releases and reabsorbs its liquid.
Add the grated tomato with the cumin and paprika to the mince and simmer over low heat for 12 minutes until the sauce thickens.
Crack the six eggs one by one, spaced evenly over the sauce, cover the pan and cook until the whites are set but the yolks are still soft.
Take the pan off the heat, scatter the finely chopped parsley over it and serve hot.
Do not shake the pan once the eggs are in; if the yolks mix into the sauce, the eggs will lose their shape. Allergens: contains egg.
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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