Baghdad eggs

Baghdad eggs. Photo / Ian Jones

Serves 2

3 tbsp chilled butter, diced
Pinch smoked paprika
Pinch ground cumin
8 mint leaves, shredded
4 barn-raised eggs
2 garlic cloves, peeled and thinly sliced
1/2 lemon, juiced
Sea salt flakes and freshly milled pepper
2 squares of warm toasted Turkish bread

1 In a saute pan over medium heat, add butter and spices, and melt until starts to foam.

2 Crack eggs into individual cups before pouring them into the pan along with the mint. Baste eggs with flavoured butter until just set. With a fish slice, gently remove eggs to a kitchen-towel-lined tray. Add garlic and cook in butter until golden. Add lemon juice and seasoning.

3 Place eggs on to the Turkish bread, spoon over the flavoured aromatic butter and serve.