|Olive oil||(as required)|
|Dried mint||2 Teaspoon (or oregano)|
Fry the eggs in very hot olive oil, basting the yolks to give a white film.
Squeeze lemon juice over the top, garnish with mint or oregano and serve immediately, accompanied by Lebanese bread and whole spring onions.
To eat these eggs the Lebanese way, hold a fork in one hand and push bite-sized portions onto small pieces of Lebanese bread held in the other hand.