Recipe: Oven eggs with olive oil and dukkah seasoning

OVEN EGGS WITH OLIVE OIL AND DUKKAH

Think of this recipe from Andrea Slonecker’s Eggs on Top as an eggy take on the practice of dunking bread in seasoned olive oil. The eggs are essentially oven-poached in olive oil. Serve with hunks of pita or other bread for scooping up the soft eggs, oil and all.

This recipe is intended to serve one, but is easily multiplied for more. To do so, increase the size of the skillet or baking dish by 2 inches for every 2 eggs you add. For example, if tripling the recipe to 6 eggs (to serve three people), use a 12-inch skillet or baking dish.

Dukkah is an Egyptian seasoning blend made from ground spices and nuts. It is increasingly available at gourmet shops and some grocers (and is easily found online), but also is simple to make. Slonecker’s recipe for dukkah is included below. It can be refrigerated in an airtight container for several weeks.

Start to finish: 15 to 20 minutes

Servings: 1

• 2 tablespoons extra-virgin olive oil
• 2 eggs, room temperature
• 1 tablespoon dukkah seasoning
• Toasted bread or pita, for dipping

Heat the oven to 325 F.

Pour the oil into an 8-inch oven-safe skillet or shallow baking dish. Crack the eggs into the skillet or baking dish (without breaking the yolks). Sprinkle the dukkah over the eggs, then bake to desired doneness, 10 minutes for loose yolks and 15 minutes for partially or fully set yolks. Serve with bread for scooping and dunking into the eggs and oil.

Nutrition information per serving: 430 calories; 340 calories from fat (79 per cent of total calories); 38 g fat (6 g saturated; 0 g trans fats); 360 mg cholesterol; 5 g carbohydrate; 1 g fiber; 3 g sugar; 14 g protein; 200 mg sodium.

Recipe adapted from Andrea Slonecker’s “Eggs on Top,” Chronicle Books, 2014

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DUKKAH

Start to finish: 15 minutes

Makes 1/2 cup

• 1 tablespoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1 tablespoon fennel seeds
• 1/2 tablespoon cumin seeds
• 3 tablespoons roasted, unsalted pistachios or hazelnuts
• 1 tablespoon sesame seeds
• 1/4 teaspoon salt

Heat a small, dry skillet over medium. Add the coriander and peppercorns and toast, stirring constantly, until aromatic, about 30 seconds. Add the fennel and toast, stirring, for another 30 seconds. Add the cumin and toast until pungent. Transfer to a small bowl and let cool completely.

Once cool, transfer to a spice grinder or mortar and pestle. Grind until fine, but not reduced to a powder. Add the nuts and grind again; be careful not to reduce the mixture to a paste. The mixture should resemble breadcrumbs. Stir in the sesame seeds and salt. Refrigerate in an airtight container for several weeks.

Nutrition information per tablespoon: 30 calories; 20 calories from fat (67 per cent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 2 g carbohydrate; 1 g fiber; 0 g sugar; 1 g protein; 65 mg sodium.

Recipe adapted from Andrea Slonecker’s “Eggs on Top,” Chronicle Books, 2014