Mesopotamian Breakfast

One of the powerful insights I have been having about becoming healthy is that, for most people, a change is needed in the way they think about eating.

Culturally we have a set way of thinking about food, what breakfast, lunch and dinner should look like. Break out of the box & eat outside your cultural norm!

Last month Saveur magazine arrived with an amazing page with a gorgeous dish that has been eaten for breakfast for hundreds of years. I feel in love with it immediately, gave it some revisions and we have been having it for breakfast at least once a week since then. My dear friend Joshua makes the finest curry powder we have ever tasted which helps makes this dish extraordinary.


  • 2 tbs of fat (duck is excellent in this, but we have used bacon grease as well)
  • 1 lb of ground lamb
  • 1/2 lb of liver pureed
  • 1 medium onion
  • 6-7 ripe cherry tomatoes
  • 1/3 cup minced parsley
  • salt and pepper to taste
  • 4 eggs
  • crushed red chilies
  • 2 teaspoons of curry powder


  1. Heat oven to 400 degrees
  2. Heat oil in an iron skillet over medium heat. Add onions stirring until fragrant. Add lamb, breaking meat into pieces for 3 or 4 minutes. Add liver and continue to stir to break up the meats.
  3. Stir in curry powder, parsley, tomatoes, salt and pepper. When tomatoes begin to break down a bit, add the parsley.
  4. Make four depressions in the lamb and break one egg into each.
  5. Bake eggs in the hot oven for 12 to 15 minutes until egg whites are set. Garnish with parsley and chili if you like. Enjoy!