Baghdad Eggs

Melt 1t olive oil & 1t butter in a small omelette pan.

Add 2 cloves garlic (pre roasted would be fabulous), 1 large chopped tomato, 1c cooked brown lentils.

Add a pinch of cumin & curry powder & some salt & pepper. Cook for a few minutes.

With a spoon, make 2 wells in the mixture and gently drop an egg into each.

When the eggs are just cooked with soft yolks (if that is how you like them), serve on a slice of sourdough or ciabatta toast.

Sprinkle chopped coriander & mint on top with some extra salt & pepper.

    Your Cart
    Your cart is emptyReturn to Shop