breakfast

Middle Eastern Baked Eggs with Roasted Poblano and Pistachio Dukkah

Name: Middle Eastern Baked Eggs with Roasted Poblano and Pistachio Dukkah
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 278.2 g (approx. 4 large eggs) Large Eggs; 100.6 g Poblano peppers, roasted and diced; 61.6 g Roasted Pistachios, crushed

Nutrition

549

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(3)

Large Eggs278.2 g (approx. 4 large eggs)

Poblano peppers, roasted and diced100.6 g

Roasted Pistachios, crushed61.6 g

Instructions

Preheat your oven to 375 deg F (190 deg C).

Place the poblano peppers directly over a gas flame until the skin is charred and blistering, then peel and dice them finely.

In a small oven-safe cast iron skillet, gently warm the poblano pieces.

Crack the eggs directly into the skillet over the peppers, being careful not to break the yolks.

Sprinkle the crushed pistachios over the top to create a crunchy, nutty crust.

Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the whites are just set but the yolks remain jammy and rich.

Remove from the oven and finish with a sprinkle of fresh rosemary and a dash of habanero hot sauce for a bright, spicy kick.

Serve immediately in the skillet.