I return to my posts with this recipe starring a favorite staple food – the egg. My goal is to continue with regular postings on recipes and restaurants. As I have been focusing on a more varied use of spices in my kitchen, I decided to offer this recipe featuring Dukkah, an Egyptian nut and spice blend. It is a flavorful way to “spice up” your morning eggs and is inspired by a recipe I found in Eggs on Top by Andrea Slonecker (2014), an excellent cookbook all about the egg.
1 tablespoon coriander
1 teaspoon cardamom
1/2 teaspoon fresh ground pepper
1 tablespoon fennel seeds
2 tablespoons roasted salted pistachios, shelled
1 tablespoon sesame seeds
Sea salt to taste
4 tablespoons extra virgin olive oil
To make the Dukkah, heat a small nonstick pan over medium heat. When it is hot, add the coriander, cardamom and pepper, moving around with a wooden spoon for about 30 seconds. Add the fennel seeds and continue to toast for another 30 seconds. Remove the pan from the heat and allow to cool for several minutes. Roughly chop the pistachios, then add them to the spice mixture. Finally, stir in the sesame seeds and salt.
Preheat the oven to 325 degrees. Pour the oil into a 9 inch nonstick frying pan. Crack the eggs into the pan and spoon the Dukkah on the top. Bake for about 11 minutes for loose yolks, or a few minutes longer for more fully set yolks. Serve with slices of focaccia to sop up the egg and spice – perfect for a weekend breakfast!