Baghdad Eggs

 

This recipe was on our summer menu and it always drew great comments. Combining cumin, coriander, lemon and mint with lentils and eggs, there’s a lovely mix of flavours. It’s a vegetarian dish that’s suitable for breakfast or lunch, or even a light evening meal. This recipe serves 4.

 

  • 300gm puy or brown lentils
  • 1 red onion, very finely diced
  • 3 cloves garlic
  • 2 tsp cumin powder
  • 1 tsp coriander
  • 2 lemons, zested
  • 2 tomatoes – cut in quarters, deseeded and diced
  • 1/4 cup chopped mint
  • 1 tsp salt
  • 1 tsp white pepper
  • Cook lentils in a pot of salted boiling water for approx 25 mins or until soft to the bite
  • Strain and refresh in cold water. Strain well again
  • Saute onion and garlic in a frypan until soft
  • Add spices and lemon zest. Cook for another 2 minutes
  • Add tomatoes and mint
  • Remove from heat. Add lentils and stir well.
  • Lemon & Cumin Butter
  • 100gm butter
  • 1 tbsp cumin
  • 60ml lemon juice
  • put all in a microwave-proof dish. Microwave till melted
  • To Serve Up
  • Cut 2 pita breads in half through the middle and toast under a grill
  • heat lentil mix in the microwave
  • melt cumin butter and lemon juice together in a frying pan
  • add the eggs and cook (like frying) until the egg white is cooked and the yolks are soft
  • Place 1 pita bread on each plate, put the lentils on top, then add the fried eggs, with a little of the cumin butter on top
  • Serve

(C)  Morrison Street Cafe  2012