Oven Baked Eggs With Olive Oil Dukkah Food

OVEN BAKED EGGS WITH OLIVE OIL & DUKKAH

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.