Baghdad Eggs with Homemade Pita (and a Little Kick)

  • Baghdad Eggs with Homemade Pita (and a Little Kick)
  • Baghdad Eggs with Homemade Pita (and a Little Kick)
  • Baghdad Eggs with Homemade Pita (and a Little Kick)
  • Baghdad Eggs with Homemade Pita (and a Little Kick)
Ranked: 237th

Rated 4.64 out of 5 based on 22 votes

Ingredients

  • 4 x free-range eggs
  • 1 Tbls cumin seeds
  • 2 tspn coriander seeds
  • 1 tspn paprika
  • 1 x thai red chilli (or large red chilli for milder heat
  • 2 x rounds of pita bread (see below for recipe)
  • 1 bunch fresh mint
  • 1 cup natural or greek yoghurt
  • 1 Tbls olive oil
  • 1 Tbls butter
  • 1 x lemon
  • 2 cloves garlic
  • 3 cups plain flour
  • 1 x packet dry yeast
  • 1 1/2 cup blood temperature water
  • 1 tspn salt

Method

I love Middle Eastern food so having a Mid East spin on the most important meal of the day is the perfect start to my morning. It also has a really fresh, summery flavour thanks to the lemon and spices.

If you feel inspired you can also make your own pita bread. I swear I’m not an accomplished baker and these are super simple to make – almost foolproof (unlike other baked goods which can be a wee bit temperamental) with the only caveat being you need to allow time for them to proof though the actual prep is minimal in terms of labour. But if you can’t be bothered store bought is fine – it really is about the eggs and spices anyway.

I’ve done an express version of this recipe too, here

http://besthomechef.com.au/recipe/baghdad-eggs-express/

BAGHDAD EGGS

Pop two rounds of pita bread into an oven around 180 to warm and crisp up a little while you prepare the eggs.

Like with all egg dishes get everything else ready first so you just pop the cooked eggs onto the dish and your ready to dig in.

Slice or chop a big handful of mint.

Get some good quality yoghurt – my absolute favourite is Barambah not only because it is totally delicious but because it is also from a humane dairy farm where the cows are treated with kindness and love (even the boys cows who are usually not very welcome on a dairy farm). Mix mint and yoghurt together leaving some of the mint for garnish.

In a dry pan over medium – high heat dry fry the coriander seeds for 1 minute then add cumin seeds and toast until fragrant then bash them in a mortar and pestle with a 1/2 teaspoon of sea salt or Murray River salt flakes.

Finely chop the chilli and garlic.

In the same frying pan (no need to create more washing up!) turn the heat down to medium and add butter. Just before it burns (it can go a little brown) add the olive oil. Add in the cumin, coriander seeds and paprika and let fry for 30 seconds before adding the garlic and chilli. Be very careful not to burn the garlic or it will taste bitter (I only leave it in for 30 seconds). Add the juice of one lemon to create a bit of a sauce and mix all together.

Crack four eggs into the pan – if they’re very fresh they shouldn’t spread too much and the whites won’t connect. If they do it doesn’t really matter though.

Spoon the sauce over the eggs while they cook to baste them a bit.

While they are cooking place your warmed/ crisp pita bread on two plates with a big dollop of the yoghurt.

Pop you eggs onto your plate when they are done to your liking (I like mine with runny yolks but firm whites so I will pop a lid on for about a minute to help the whites get firm) then add salt and pepper to taste (remembering you already have some in the spices mix) and garnish with lots of sliced mint.

There are two ways to eat this dish. My husband likes his eggs on the pita rounds and uses a knife and fork to cut it up. Perhaps because he tops his with bacon so this way he can get it all on his fork in one mouthful!

I like to cut my pita into triangles and dip into the runny eggs and yoghurt a bit like fried dipping soldiers. If you like them this way you’ll want your pita bread a little bit crisper so it’s rigid.

PITA BREAD

Dissolve yeast in 1/2 cup of blood temperature water. Add the honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy. This way you know the yeast is active.

If you have a bread machine or Kitchen Aid this is super easy. Just dump all of the dry ingredients into the machine or Kitchen Aid, mix together than add the rest of the ingredients. In the bread machine set to dough and just leave it to do it’s thing. In the Kitchen Aid use a dough hook to knead it for around 10 minutes, take out and oil the bowl (so it doesn’t stick) cover with a teatowel then leave to rise for around 1 hour minutes.

If you don’t you can just knead by hand. Just add dry ingredients to a bowl and slowly add the wet ingredients a bit at a time starting with the yeast then the yeast of the water. Knead for about 10 minutes then pop in an oiled bowl (so it doesn’t stick), cover with a teatowel and leave to rise for around 1 hour minutes.

It should have doubled so now just break into 8 – 10 pieces and roll out into rounds. Let them sit for about 10 minutes to get a bit puffy.

In the meantime heat up your oven until it is super hot – I put my up as high as it can go with is 230ish.

Have an oven rack at the bottom of the oven and place 2 – 3 rounds into the over. You’ll see it puff right up in about 3 – 4 minutes! Turn them over with a spatula and left cook for another minutes or so.

Take them out and squash them down a bit so they are flat then pop them a ziplock plastic bag. The steam from the bread will soften them up. Cook the rest in the same way. You can keep them in the fridge for about a week like this. You could halve the recipe but I always just make the whole shebang because I figure I’ve opened the yeast pack so might as well use it!

CHEATS:

If you’re time poor or just hungry you can easily substitute with good quality store bought pita bread. (Full disclosure! These pics have store bought pita bread as I don’t have any photos of the homemade ones. Next time I make it though I will take pics and add them here)

Use pre-ground cumin seeds and coriander seeds – I just find the process of bashing the seeds and the aroma they give off so good I don’t mind doing it (plus I just use the same pan as I do for he eggs so it really doesn’t make more mess.)

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  • Yum o love it

    Reply

    by Sam Gadsden on 16/10/2012, 07:21
    Sam Gadsden
  • loved the cumin and lemon combination, delicious!

    Reply

    by Chloe . on 16/10/2012, 08:09
    Chloe .
  • Deelish!

    Reply

    by Warren Davey on 16/10/2012, 16:42
    Warren Davey
  • Sounds like a perfect combination!

    Reply

    by Megan OBrien on 16/10/2012, 20:30
    Megan OBrien
  • I love Middle Eastern food – i’ll definitely give this one a go! You have some great recipes!!

    Reply

    by Helen Burg on 16/10/2012, 20:37
    Helen Burg
  • Looks absolutely delicious….. I have been planning to have a go at making pitta, this recipe will inspire me!

    Reply

    by Stuart Talman on 18/10/2012, 10:40
    Stuart Talman
  • Very creative, Love the idea of making your own Pita bread :)

    Reply

    by Miri Molcho on 18/10/2012, 10:43
    Miri Molcho
  • So good!

    Reply

    by Petra Yared on 18/10/2012, 20:06
    Petra Yared
  • i could eat it for breakfast, lunch, dinner and even dessert :)

    Reply

    by Jen Nisted on 21/10/2012, 17:08
    Jen Nisted
  • Looks like a great way to start the weekend.

    Reply

    by Lisa Landry on 26/10/2012, 14:10
    Lisa Landry
  • I adore this !! looks like breakfast on the weekend coming up for us…. Definitely going to check out the rest of your recipes, I love your style

    Reply

    by Ama Abejja on 31/10/2012, 13:45
    Ama Abejja
  • dope

    Reply

    by Dylan Michaels on 07/11/2012, 14:36
    Dylan Michaels
  • YuMmm

    Reply

    by phill barry on 18/02/2013, 20:11
    phill barry
  • Yumy,yumy,

    Reply

    by ANNA LINHART on 22/04/2013, 14:24
    ANNA LINHART
  • What a great recipe! Thanks for sharing

    Reply

    by Melissa Darr on 30/04/2013, 14:45
    Melissa Darr