Egyptian Twice-Cooked Eggs

6 servings


  • 2 tablespoons sesame seeds
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground coriander
  • Salt
  • 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 or 2 cups cooked white rice (our preference)


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

Melt the 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, 5-6 minutes.

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

Recipe reprinted by permission of <I>Cottonwood Inn<. All rights reserved.

RecID 8848

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