Best Egyptian Slow Cooked Eggs Beid Hamine Recipes

Egyptian Eggs With Dukkah image

Provided by IngridH

Time 15m

Yield 4 eggs, 4 serving(s)

Number Of Ingredients 9

8 tablespoons sesame seeds
4 tablespoons coriander seeds
3 tablespoons cumin seeds
1/2 cup hazelnuts
1 teaspoon salt
1/2 teaspoon pepper
4 eggs
1/4 cup flour, for dusting
vegetable oil (for deep frying)

Steps:

DUKKAH.
Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
Rub the skins off of the hazelnuts as much as possible.
Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
EGGS.
Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
Remove from the oil and roll in the Dukkah.
Serve immediately with a light salad for an appetizer, or as is for a quick snack.

Egyptian Fried Eggs With Pastrami image

Provided by Mayas Mama

Categories Breakfast

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 4

Steps:

Fry pastrami in the skillet with the cooking oil or spray. (about 30 seconds a side).
Careful: will become crisp+burnt fast!
Turn to cook both sides, then add eggs, beaten or whole.
When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired.
Take care to not overcook the bastirma, as it will turn bitter.