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, which first appeared in our June/July 2014 issue with Felicia Campbell's story Babylonian Breakfast is based on one found in the tenth-century Mesopotamian cookbook, Kitab al-Tabikh.