Baghdad Eggs With Quinoa

Serves 4
Preparation time 15 mins
Cooking time 15 mins

INGREDIENTS

8 eggs
2 cups cooked quinoa
40g butter
1 clove garlic, minced
2 tsp ground cumin
1 lemon juice
2 tbsp fresh mint, chopped
1 cup grated Parmesan cheese Toasted flatbread

METHOD
1 Preheat oven to 180o Celcius.
2 Lightly grease 4 x 1 cup capacity baking dishes with a little butter.
3 Divide the cooked quinoa between the four dishes and crack two eggs into each dish.
4 In a small pan, melt the butter until it stats to foam, then add the garlic and cook for 30 seconds or until it changes colour.
5 Add the cumin, lemon juice and mint and seasoning then pour it evenly over the egg dishes.
6 Place in to the oven for 12 minutes, cooking longer if firmer eggs are required.

To Serve
1 Serve immediately with toasted flatbread.

The Carousel thanks Australian Eggs for this recipe.