Oven Baked Eggs With Olive Oil Dukkah Recipes

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

Oven Baked Eggs with Olive Oil & Dukkah image

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.

Ingredients

DUKKAH:
1 tablespoon(s) coriander seeds
1/2 tablespoon(s) black peppercorns
1 tablespoon(s) fennel seeds
1/2 tablespoon(s) cumin seeds
3 tablespoon(s) unsalted pistachios or hazelnuts, coarsely chopped (you can substitute almonds and/or pine nuts)
1 tablespoon(s) white or brown sesame seeds
1/4 teaspoon(s) salt
EGGS:
2 tablespoon(s) extra virgin olive oil
2 - eggs (recipe specified room-temperature eggs)
1 tablespoon(s) dukkah spice and nut mixture
- bread for dipping (arabic, pita, french, focaccia, etc.)
GARNISH:
- fresh cilantro or fresh flat leaf parsley (fresh!)

HARD BOILED EGGS IN THE OVEN

This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great.

Provided by user

Categories Appetizers and Snacks

Time 45m

Yield 12

Number Of Ingredients 1

Hard Boiled Eggs in the Oven image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Put 1 egg in each of 12 muffin cups.
Bake in preheated oven for 30 minutes.
Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 0.3 g, Cholesterol 162.8 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 130.7 mg, Sugar 0.3 g

Ingredients

12 eggs

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Oven Baked Eggs With Olive Oil Dukkah Recipes

OVEN BAKED EGGS WITH OLIVE OIL & DUKKAH

HARD BOILED EGGS IN THE OVEN

This is an easy alternative to boiling when you need to make a lot of eggs at once. Red dots may appear on the shells and a little on the whites, but you can cut away those parts. The eggs still taste great.

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