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Egyptian Twice-Cooked Eggs

Serves 6

2 Tablespoons sesame seeds
3/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
ground black pepper
3/4 cup unsalted butter
12 hard cooked eggs, peeled and sliced lengthwise in half
6 small pita breads, warmed and cut horizontally in half
2 cups cooked white rice (our preference)

Preparation: Place the sesame seeds in a small skillet over medium heat and toast, stir or shake pan often, until golden, about 5 minutes. Empty into bowl and cool. Add the cumin, nutmeg, coriander, salt and pepper, set aside.

Melt butter in a large skillet over low heat until frothy. Add the eggs, cut side down, and cook until the eggs begin to turn brown, 5 to 6 minutes.

Turn the eggs and cook until brown on all sides, about 5 minutes more.

While eggs are cooking, sprinkle them with the spice mixture.

Serve with pita bread or rice. Drizzle the butter remaining in the pan over the eggs.