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From the menu

Wellington’s Beach Babylon is a popular breakfast spot in the capital. Included on the eclectic menu is Persian Eggs, which is popular with many people. Stuff contacted the eatery to see if it would share the recipe, and it was happy to oblige.

2 free-range poached eggs each portion (poached but still runny (about 31⁄2-4 minutes, depending on the size of the egg)

1-2 tablespoons white vinegar

2 large (or 4 small) slices of halloumi cheese a portion, sliced and panfried until golden brown

Oil

1⁄4 turkish bread loaf each portion, sliced in half and lightly toasted under the grill

A 2-tablespoon smear of beetroot puree a portion

1 large dollop of Zany Zeus organic smoked yoghurt each portion

Garnish with dukkah, chopped parsley and snowpea shoots

Beetroot puree

200g cooked beetroot (peeled and roasted or boiled), or canned and pre-cooked

1 small garlic clove, crushed

1 tablespoon extra-virgin olive oil

1⁄4 cup greek yoghurt or non-dairy yoghurt

1⁄2 teaspoon ground cumin

Juice of 1 lemon

1⁄4 teaspoon salt, to taste

2 tablespoons mint leaves, finely chopped

Prepare the beetroot puree. If using cooked beetroot, start by doing that. Saute garlic in olive oil and cook on a low-heat until translucent. Combine all the ingredients in a food processor and blend until the mixture is smooth but still has some texture . Add more yoghurt, if needed. Put aside.

Heat a medium to large pot containing 4-6 cups (depending on how many eggs you are poaching) of salted water to poach the eggs. Add 1-2 teaspoons of white vinegar to the pot. Bring the water to a low boil over a medium heat.

Slice the halloumi, about 7.5mm thick. To cook, heat a frying pan to medium heat with two teaspoons of oil to fry the halloumi. This will take about two minutes each side.

Slice the bread and toast in the oven under the grill at 160 degrees Celsius.

To poach the eggs, create a whirlpool and drop in the eggs. You can pre-break them into cups and pour them in from the cup to create a perfect looking egg. Remove from water with a slotted spoon.

Assemble the dish by creating a large smear of the beetroot puree on the left of the plate, place the toast on the right of the plate, top with halloumi, then eggs, then a dollop of smoked yoghurt. Sprinkle with dukkah, herbs and garnish.

Beach Babylon, 232 Oriental Pde, Oriental Bay. Open 8am until late, Mondays to Sundays.

Want the secret behind your favourite restaurant or cafe dish? Email life.style@stuff.co.nz with From the Menu in the subject line and we’ll do our best to track it down.