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Breakfast
Special Eggs from Baghdad
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Recipe

20 INGREDIENTS • 16 STEPS • 55MINS

Special Eggs from Baghdad

5
2 ratings
A 900-year-old recipe that is still delicious today. Eggs cooked in spices and herbs with crunchy pita chips for dipping. Try it to feed a crowd for a show-stopping brunch.
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Symmetry Breakfast
Every day before his husband goes to work, Michael Zee carefully prepares a symmetrical breakfast for the two of them. Beautiful and healthy, there's no better way to start the day.
https://www.symmetrybreakfast.com/
A 900-year-old recipe that is still delicious today. Eggs cooked in spices and herbs with crunchy pita chips for dipping. Try it to feed a crowd for a show-stopping brunch.
55MINS
Total Time
$10.11
Cost Per Serving
Ingredients
Servings
2
US / Metric
Butter
3 Tbsp
Butter
or Olive Oil
Hot Paprika
1 tsp
Hot Paprika
or Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Whole Coriander Seeds
1 tsp
Whole Coriander Seeds
Fennel Seeds
1 tsp
Fennel Seeds
Onion
1
Medium Onion
Garlic
1 clove
Garlic
Celery
2 stalks
Celery
Egg
4
Eggs
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Argan Oil
to taste
Argan Oil
or Olive Oil
Herbed Yogurt
Plain Greek Yogurt
2/3 cup
Plain Greek Yogurt
or Labneh
Fresh Mint
1 cup
Fresh Mint
Italian Flat-Leaf Parsley
2/3 cup
Italian Flat-Leaf Parsley
Lemon
1
Lemon, juiced
Ground Black Pepper
1 tsp
Ground Black Pepper
Pita Chips
Pita Bread
2
Pita Bread
Olive Oil
as needed
Olive Oil
Za'atar
1 Tbsp
Za'atar
Nutrition Per Serving
VIEW ALL
Calories
710
Fat
36.5 g
Protein
31.6 g
Carbs
66.7 g
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Special Eggs from Baghdad
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Symmetry Breakfast
Every day before his husband goes to work, Michael Zee carefully prepares a symmetrical breakfast for the two of them. Beautiful and healthy, there's no better way to start the day.
https://www.symmetrybreakfast.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 355 degrees F (180 degrees C).
step 2
Cut the Pita Bread (2) into strips.
step 3
Drizzle with Olive Oil (as needed) and sprinkle with Za'atar (1 Tbsp).
step 4
Bake for 15-20 minutes, until golden around the edges and crispy.
step 5
Finely chop the Onion (1) and Celery (2 stalks) and add to a bowl. Mince the Garlic (1 clove) and add to the same bowl.
step 6
Roughly chop the Italian Flat-Leaf Parsley (2/3 cup) and Fresh Mint (1 cup) and add them to a bowl with the Plain Greek Yogurt (2/3 cup).
step 7
Add the juice of one Lemon (1) and Ground Black Pepper (1 tsp).
step 8
Mix everything together until fully combined.
step 9
In a frying pan over low heat, melt the Butter (3 Tbsp).
step 10
Add Fennel Seeds (1 tsp), Whole Coriander Seeds (1 tsp), Ground Cumin (1 tsp), and Hot Paprika (1 tsp). Cook for 4 to 5 minutes so the spices can infuse.
step 11
Add the onion, garlic, and celery. Cook for a further 10 minutes until soft.
step 12
Add the vegetable mixture to a small skillet (enough to cover the bottom). You may also just use the original skillet, I used two smaller ones for presentation.
step 13
Create wells in the onion mixture. Crack the Eggs (4) into the wells. Cook for 5-6 minutes, then cover with the lid for another minute or so to steam the tops.
step 14
Once cooked to your liking, season the eggs with Salt (to taste) and Ground Black Pepper (to taste)
step 15
To serve, spoon dollops of the yogurt around the pan with a side of the pita chips (I also served mine with a bit of fresh fruit).
step 16
Right before serving, drizzle some Argan Oil (to taste) over the top.
Tags
view more tags
Breakfast
Brunch
Date Night
Shellfish-Free
Dinner
Meals for Two
Vegetarian
Vegetables
Middle Eastern
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