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