Arabian Buttered Eggs With Mint & Lemon

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.