Here’s a breakfast idea that’s popular in Iraq and quite delicious!
For each serve of 2 eggs allow one tablespoon of butter, one tablespoon of lemon juice and a finely minced clove of garlic. In a fry pan melt the butter and cook the garlic until it just begins to colour. Add the lemon juice and break the eggs into the pan. Cook on low to medium heat until the eggs are just set. Season with salt, freshly ground black pepper and a sprinkling of ground cumin. Garnish with some shredded fresh mint and serve on lightly toasted flat-bread.
michelle picker cooks 