Breakfast · Middle Eastern · 15 min
Middle Eastern Baked Eggs with Roasted Poblano and Pistachio Dukkah
- Calories
- 777
- Protein
- 38g
- Carbs
- 20g
- Fat
- 63g
Ingredients
- 4 each egg
- 1 each poblano pepper
- 1 tbsp olive oil
- 1 clove garlic
- 0.25 tsp salt
- 0.5 cup pistachios
- 1 tsp sesame seeds
- 0.25 tsp ground cumin
- 0.25 tsp ground coriander
- 1 sprig fresh rosemary
- 1 tsp habanero hot sauce
Method
- 01Preheat your oven to 375°F (190°C).
- 02Place the poblano pepper directly over an open gas flame or under a broiler, turning occasionally until the skin is charred and blistered. Transfer to a bowl, cover for 5 minutes, then peel, stem, seed, and finely dice.
- 03Heat 0.5 tbsp olive oil in a small oven-safe cast iron skillet over medium heat. Add the minced garlic and diced poblano pepper; cook for 1 to 2 minutes until fragrant. Season with a pinch of salt.
- 04In a small bowl, combine crushed pistachios, sesame seeds, ground cumin, and ground coriander to form the dukkah mixture.
- 05Create four small wells in the poblano mixture in the skillet. Crack the eggs directly into the wells, keeping the yolks intact.
- 06Drizzle the remaining 0.5 tbsp olive oil over the top and sprinkle evenly with the pistachio dukkah mixture.
- 07Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until egg whites are completely set (reaching an internal temperature of 160°F/71°C) and yolks remain soft.
- 08Remove from the oven, garnish with chopped fresh rosemary and a dash of habanero hot sauce, and serve immediately.
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