Baghdad Eggs

I bought this book called 'The Accidental Foodie', in which this fellow interviews several famous chefs, who then each provide a few recipes. I was intrigued by this simple recipe, basically fried eggs with garlic and lemon, seasoned with cumin and mint. I served it on flatbread. Quite delicious.

Baghdad Eggs
recipe by Stephanie Alexander
20 g butter
1 clove garlic, finely sliced
1 Tbsp lemon juice
2 eggs
freshly ground cumin seeds
1 slice hot toast or flatbread
salt
freshly ground pepper
a few shredded mint leaves

Melt the butter over medium-low heat and, when it starts to foam, drop in the garlic. Cook for 30 seconds, until just starting to change colour. Add the lemon juice and eggs and fry gently until set.

Sprinkle over a good pinch of cumin and serve over toast or flatbread. Season with salt, pepper and mint.