Best Oven Baked Eggs With Olive Oil Dukkah Recipes
EGYPTIAN EGGS WITH DUKKAH
From 'artichoke to za'atar'. These would make a wonderful snack or appetizer. Posted for ZWT6. Prep time is for heating the deep frying oil.
Provided by IngridH
Categories Lunch/Snacks
Time 15m
Yield 4 eggs, 4 serving(s)
Number Of Ingredients 9
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.
OVEN BAKED EGGS WITH OLIVE OIL & DUKKAH
From 'Eggs on Top' by Andrea Slonecker. Good for breakfast but also ideal for a light lunch or dinner! From the author: "Here the eggs are cooked in a bath of olive oil for an extra-delicate texture. Dukkah, an Egyptian spice and nut blend, is meant for dipping and that's just what you'll do with this dish: Dip in chunks of bread or pita to swoop up the seasoned eggs and oil."
Provided by C G @Celestina9000
Categories Eggs
Number Of Ingredients 15
Steps:
- DUKKAH SPICE AND NUT MIXTURE: Heat a small cast iron skillet over MEDIUM heat. When the skillet is hot, add the coriander seeds and peppercorns; toast constantly stirring over heat until aromatic; approximately 1 minute.
- Add the fennel seeds and continue stirring and toasting for another 30 seconds longer. Add the cumin seeds and continue toasting until pungent. If at any point the mixture starts to smoke, reduce heat immediately! Once toasting is complete, place the mixture in a heat resistant prep bowl and set aside.
- In the same cast iron skillet on MEDIUM-LOW heat, lightly toast the hazelnuts for about 1-2 minutes. Add the sesame seeds and lightly toast another 30 seconds or so-stirring constantly! Set aside to cool in a prep bowl.
- Once the spice mixture has cooled, grind the spices first (minus the nuts and seeds) in a spice grinder or pestle and mortar. Grind into tiny pieces but not pulverized. You want small crumbs that look like breadcrumbs. Tip: I use a coffee mill and grind the mixture in batches.
- Now add the nuts and seeds and PULSE once or twice. Store in an airtight container in the refrigerator. Dukkah's shelf life is about 3 weeks.
- EGGS: Preheat oven to 325 degrees.
- With the same cast iron skillet used to prepare the dukkah, pour olive oil into the cast iron skillet. If you're not using cast iron, use any shallow baking dish that is just big enough to accommodate the number of eggs you are baking.
- Carefully crack the eggs into the pan and sprinkle with 1 tablespoon DUKKAH over top. Bake eggs to desired doneness. For loose yolks: 10-15 minutes. For partially or fully set yolks: 15-20 minutes.
- Serve with bread-toasted if desired. Pour any of the leftover olive oil skillet drippings over the eggs and bread. Garnish with fresh cilantro or flat leaf parsley.
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