This is sort of a simplified, fast version of Baghdad Eggs. In other versions, you saute a couple tablespoons of onions (with the garlic) until they're just browned. This version skips the onion and takes about 1/2 of the time. If you're not used to using cumin, add it more liberally than you might salt or pepper. It adds a real distinct smokey flavor. I used a nice sourdough for my toast. You might consider using a pita for more of a Middle Eastern flare. For my garnish, I used a combination chopped basil and chopped parsley. (This recipe was submitted in 2007. It was tested and photographed in April 2014.)
- 2 eggs
2 cloves of garlic - smashed
1 Tablespoon butter or margarine
sprinkle of crushed cumin - to taste
1 slice of toast
chopped mint or basil - for garnish
How To Make Baghdad Eggs
In a medium pan, melt the butter over low heat with the garlic. Add sprinkle of cumin. When butter is melted and the garlic has softened, remove the garlic cloves and add the eggs. (Eggs can be scrambled or kept intact according to your liking). Add another sprinkling of cumin if desired on top of the eggs. Place lid on pan and slow cook the eggs to your liking.
Dish out over dry toast. MMMMMMM!
This recipe was posted on our message board by "Eve". She wrote, "I stumbled on your site today looking for egg recipes and noted you didn't have one of my favorites which is just delicious!" Thanks Eve!
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 1962. Submitted 1/21/2007.