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Special Eggs from Baghdad |
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| Serves 2 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
2 pitta breads
olive oil
3 tsp za'atar
50g butter
2 celery stalks, finely chopped
1 medium onion, finely chopped
11/2 tsp
cumin seeds
1 tsp paprika
200g labneh
a handful parsley (& mint optional)
1 lemon, juiced
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If you can't get labneh substitute with 170g soft cheese, mixed with 30g
yoghurt
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Heat the oven to 180C/Fan
160C/ Gas4. Split each pitta into 2 so that you have 4
ovals, then cut into strips. Put them on a baking tray,
drizzled with olive oil and sprinkle with za'atar. Bake
for about 10-15 mins until crisp and brown around the
edges.
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Melt the butter in a large
ovenproof frying pan (or divide between two individual
ones) over a medium heat, then add the celery, onion,
cumin and paprika. Cook for 10 - 12 mins until soft.
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Crack in the eggs and keep
cooking on a gentle heat. When they're just about set on
top, put the pan in the oven with a lid on. The oven
should still be hot (from baking the pitta) but not
switched on.
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In a bowl, mix the labneh with
most of the chopped herbs and lemon juice. Remove the eggs
from the oven.
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Serve from the pan at the
table, with dollops of the herby labneh, pitta chips for
dipping and the rest of the herbs scattered on top.
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DAILY
DINNERS 
