Baghdad Eggs

, from Issue #55, page 101. August, 2015
Photography Manja Wachsmuth.
    Baghdad Eggs

    There are dozens of versions of these fragrant breakfast eggs, rich with aromatic spices and a touch of chilli. Use top quality free-range eggs and a big stack of fresh herbs to make a meal that will set you up for the day.

    Serves: 4

    INGREDIENTS

    2 tablespoons olive oil
    1 red onion, sliced thinly
    2 cloves garlic, crushed
    2–3 teaspoons ras-al-hanout
    ½ - 1 teaspoon harissa paste
    1 x 400 gram tin brown lentils, drained and rinsed
    1 x 400 gram tin crushed tomatoes
    sea salt and freshly ground pepper

    To assemble
    4 large slices sourdough bread
    1 clove garlic, peeled
    olive oil
    8 eggs
    thick plain yoghurt
    tomato relish or chutney
    coriander and mint leaves
    extra harissa to serve

    METHOD

    Heat the oil in a large sauté pan and cook the onion with a good pinch of salt until tender. Add the garlic, ras-al-hanout and harissa and cook for 2 minutes. Add the lentils and tomatoes and bring to the boil. Simmer gently until thick and soupy. Season.

    To assemble: Grill or toast the bread and rub both sides with the garlic. Place on plates.

    Fry the eggs until the whites are set and the yolks are still soft. Place a spoonful of lentils over the grilled bread and top with the eggs. Add a small pile of herbs, a spoonful of yoghurt and tomato relish with a dollop of harissa. 

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