Name: Baghdad Eggs with Quinoa
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 cups cooked quinoa; 40g butter; 1 clove garlic, minced; 2 teaspoons ground cumin; Juice of 1 lemon; 2 tablespoons fresh mint, chopped; 8 eggs; 1 cup grated Parmesan cheese; Toasted flatbread

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Preheat oven to 180° Celsius
Lightly grease 4 x 1 cup capacity baking dishes with a little butter
Divide the cooked quinoa between the four dishes. Crack two eggs into each dish
In a small pan, melt the butter until it starts to foam, add the garlic, and cook for 30 seconds, until just changing colour. Add cumin, lemon juice and mint. Season
Pour all over egg dishes. Sprinkle with cheese. Place in to the oven for 12 minutes, cooking longer if firmer eggs are required
Serve immediately with toasted flatbread

Preheat oven to 180° Celsius
Lightly grease 4 x 1 cup capacity baking dishes with a little butter
Divide the cooked quinoa between the four dishes. Crack two eggs into each dish
In a small pan, melt the butter until it starts to foam, add the garlic, and cook for 30 seconds, until just changing colour. Add cumin, lemon juice and mint. Season
Pour all over egg dishes. Sprinkle with cheese. Place in to the oven for 12 minutes, cooking longer if firmer eggs are required
Serve immediately with toasted flatbread

Preheat oven to 180° Celsius
Lightly grease 4 x 1 cup capacity baking dishes with a little butter
Divide the cooked quinoa between the four dishes. Crack two eggs into each dish
In a small pan, melt the butter until it starts to foam, add the garlic, and cook for 30 seconds, until just changing colour. Add cumin, lemon juice and mint. Season
Pour all over egg dishes. Sprinkle with cheese. Place in to the oven for 12 minutes, cooking longer if firmer eggs are required
Serve immediately with toasted flatbread