Baghdad Eggs

Serves 2


3 Tbsp butter
2 Tbsp Barker’s Professional Harissa Paste
4 free range eggs
8 mint leaves, shredded
2 garlic cloves, peeled and sliced
½ lemon, juiced
seasoning to taste
2 pieces toasted Turkish bread squares


In a sauté pan over medium heat, add the butter and Barker’s Professional Harissa Paste, and melt until it starts to foam.

Crack the eggs into individual cups before pouring them into the pan along with the mint. Baste the eggs with the flavoured butter until just set. With a fish slice, gently remove the eggs to a kitchen towel-lined tray.

Add the garlic and cook in the butter until golden. Add lemon juice and seasoning.

Place the eggs onto the Turkish bread, spoon over the flavoured aromatic butter and serve.

Baghdad Eggs

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