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Baghdad eggs

Method

  • Combine the yoghurt, 1 heaped tspn chopped mint, half the chilli and the garlic. Set aside.
  • In another bowl, mix the oil with the remaining mint and chilli. 
  • Bring a thin layer of water to the boil in a large heavy-bottomed pan and swirl in a little vinegar.
  • Individually break the eggs into a bowl (or cup) and carefully put into the water. Then poach to the desired degree, basting with a little of the water as you do so. Drain well and neaten up the edges.
  • Brush the pita bread with a little of the flavoured oil and briefly grill on both sides.
  • Melt the butter with the lemon juice and paprika in a small non-stick pan until lightly browned.
  • To serve, put a pita on individual plates, top with a good dollop of the yoghurt, place an egg on top and spoon over the browned butter.

Ingredients

  • ¾ cup plain yoghurt
  • 3 heaped tspn chopped fresh mint
  • 2 small red chillies, seeded & finely sliced
  • 1-2 garlic cloves, crushed
  • ¼ cup olive oil
  • 4 small pita breads
  • white vinegar
  • 4 large eggs
  • a knob of unsalted butter
  • a squeeze of lemon juice
  • ¼ tspn paprika

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm