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RECIPE
20 INGREDIENTS 16 STEPS 55min

Special Eggs from Baghdad

5.0
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.
Special Eggs from Baghdad Recipe | SideChef
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.
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/
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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/
55min
Total Time
50min
Active Time
$10.11
Cost Per Serving

Ingredients

Servings
2
US / METRIC
3 Tbsp
or Olive Oil
1 tsp
or Chili Powder
1 tsp
Ground Cumin
1 tsp
Whole Coriander Seeds
1 tsp
Fennel Seeds
1
Medium Onion
1 clove
2 stalks
to taste
to taste
Argan Oil
or Olive Oil

Herbed Yogurt

2/3 cup
Plain Greek Yogurt
or Labneh
1
Lemon , juiced

Pita Chips

2
Pita Bread
as needed
1 Tbsp
Za'atar
Save Time,
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
710
FAT
36.5 g
PROTEIN
31.6 g
CARBS
66.7 g

Cooking Instructions

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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.
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Nutrition Per Serving
Calories
710
% Daily Value*
Fat
36.5 g
47%
Saturated Fat
18.4 g
92%
Trans Fat
0.0 g
--
Cholesterol
431.3 mg
144%
Carbohydrates
66.7 g
24%
Fiber
7.7 g
28%
Sugars
10.4 g
--
Protein
31.6 g
63%
Sodium
849.0 mg
37%
Vitamin D
2.0 µg
10%
Calcium
355.6 mg
27%
Iron
5.8 mg
32%
Potassium
843.4 mg
18%
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