Arabian Buttered Eggs With Mint & Lemon

Prep Time
Cook Time
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"From SFI April 2018."

Original recipe yields 6 servings


  • Serving Size: 1 (284.7 g)
  • Calories 583.7
  • Total Fat - 39 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 263.8 mg
  • Sodium - 797 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 7.3 g
  • Protein - 18.1 g
  • Calcium - 277.3 mg
  • Iron - 4.2 mg
  • Vitamin C - 39 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Place bread halves, cut side up on a baking tray and drizzle with 2 tablespoon oil and season with salt and pepper and bake for 10 minutes or until golden and toasted.

Step 3

Meanwhile, heat remaining oil in a large non-stick frying pan over medium-low heat and add onion and salt and cook, stirring occasionally for 8 minutes or until soft and then add 2 teaspoons lemon juice and stir to combine, and then transfer to a bowl and wipe pan clean.

Step 4

Melt 3 teaspoons butter in the pan over medium-low heat and crack 2 eggs into the pan cook for 2 minutes or until whites are set but yolks are still runny and using a spatula, carefully transfer eggs to a baking paper lined tray and then repeat twice more with 1 1/2 teaspoon remaining butter remaining eggs.

Step 5

Place bred halves on a large platter or chopping board and spoon 3 mounds of yoghurt at intervals along each piece and top with onion and eggs.

Step 6

Return frying pan to medium heat and add remaining butter, garlic and cumin to pan and cook stirring for 1 minutes or until fragrant and then add remaining lemon juice and season with salt and cook for 1 minute or until bubbling.

Step 7

Drizzle butter mixture over eggs and sprinkle with chilli flakes and mint and cut each bread half into three pieces and serve immediately.

Step 8

NOTE - leave the small mint leaves whole and roughly chop the larger leaves.

Tips & Variations

No special items needed.