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Liz's Baghdad Eggs

Liz's Baghdad Eggs


2 tbsps olive oil
1 medium onion, finely chopped
1 clove of garlic, crushed
1 tsp ground cumin
1/4 tsp chilli flakes (or more, depending on how hot you like it!)
4-6 large ripe tomatoes, peeled and coarsely chopped
Salt and pepper
4 fresh free range eggs
2 tbsp sour cream or Greek yoghurt
Dukkah or chilli flakes
Coriander leaves


1. Preheat oven to 160C and find a good, heavy pan that will hold the finished dish in a shallow layer and that is oven safe. 

2. Start by sautéing your finely chopped onion in olive oil over a medium heat (I always add a pinch of salt to slow browning) until translucent. Add garlic, if using, and sauté another minute or two. 

3. Add ground cumin and chilli and fry until fragrant (2-3 mins). Lower heat a little and add tomatoes, salt and pepper. Cook until the tomatoes are broken down, saucy and reduced – check seasoning. 

4. Make four ‘wells’ in your tomato mixture and drop an egg into each. Slide into the oven and cook until eggs are set (about 7 mins). 

5. Scatter dukkah, blobs of Greek yoghurt or sour cream and coriander leaves over the top and serve.

6. For more flavour you can add chorizo at the onion stage or serve with bacon or smoked salmon.

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