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Baghdad Eggs


With Laura Faire

Baghdad Eggs

Serves 2
Preparation time: 5 minutes
Cooking time: 5-7 minutes

Ingredients
1 pot plain yoghurt
2 tsp chopped fresh mint
1 red chilli, seeded & finely sliced
1 garlic cloves, crushed with a little salt 
1/4 cup olive oil
4 small pita breads
4 tsp hummus
white vinegar
4 large eggs
a knob of unsalted butter
a squeeze of lemon juice 
1/2 tsp paprika

Method
Combine yoghurt, 1 heaped tsp mint, 1/2 chilli and garlic. Set aside.
In another bowl, mix together oil with 1 tsp mint and remaining chilli.
Bring water to the boil in a large heavy-bottomed pan and swirl in a little vinegar. No more than 5 cm deep.
Individually break eggs into a cup and carefully put into the water, poach until soft.
Brush pita bread with a little of the oil and briefly grill on both sides.
Melt butter with lemon juice and paprika in a small non-stick pan until lightly browned.
To serve, put a pita on each plate, top with a good dollop of the yoghurt and hummus, place an egg on top and spoon over the browned butter.

(Broadcast: 23 Mar 2012)

Recipe from


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