Fried Eggs with Fenugreek

Start with preparing paste by mixing zhug with tomato paste and fenugreek.

Fry ghee until it becomes crisp.

Break bread into small morsels.

Break eggs onto pan, stir, and cook.

When eggs are set, turn away from flame.

Boil chicken stock with fenugreek paste on quick flame uncovered.

When you notice it is reduced to half its earlier size, add the eggs, and cook for 4-5 minutes.

Add salt and black pepper.

Before serving, add lemon juice to plates.