ARABIAN BUTTERED EGGS WITH MINT AND LEMON
SERVES 6 PREP 15 MINUTES COOK 20 MINUTES
1 loaf Turkish bread, halved horizontally 70ml extra virgin olive oil 1 large red onion, halved, thinly sliced ½ teaspoon salt 2 lemons, juiced 150g butter, chopped 6 eggs 1¼ cups plain Greek-style yoghurt 1 garlic clove, crushed 1 teaspoon ground cumin ½ teaspoon dried chilli flakes ½ bunch fresh mint, leaves picked (see notes)
1 Preheat oven to 200°C/180°C fan-forced. Place bread halves, cut-side up, on a baking tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 10 minutes or until golden and toasted. 2 Meanwhile, heat remaining oil in a large, non-stick frying pan over medium-low heat. Add onion and salt. Cook, stirring occasionally, for 8 minutes or until soft. Add 2 teaspoons lemon juice. Stir to combine. Transfer to a bowl. Wipe pan clean. 3 Melt 3 teaspoons butter in same pan over medium-low heat. Crack 2 eggs into pan. Cook for 2 minutes or until whites are set but yolks are still runny. Using a spatula, carefully transfer eggs to a baking paper-lined tray. Repeat twice more with 1½ tablespoons remaining butter and remaining eggs. 4 Place bread halves on a large platter or chopping board. Spoon 3 mounds of yoghurt at intervals along each piece. Top with onion and eggs. 5 Return frying pan to medium heat. Add remaining butter, garlic and cumin to pan. Cook, stirring, for 1 minute or until fragrant. Add remaining lemon juice. Season with salt. Cook for 1 minute or until bubbling. 6 Drizzle butter mixture over eggs. Sprinkle with chilli flakes and mint. Cut each bread half into three pieces. Serve immediately. NUTRITION: (per serve) 2532kj; 42.3g fat; 20g sat fat; 15.1g protein; 39.3g carbs; 4.4g fibre; 276mg chol; 879mg sodium.