Hmm. You know that start-with-one-thing-then-change-it moment? I started with four hard-boiled eggs, intending to give two away and make egg salad sandwiches for a couple days with the other two. Then I roasted some vegetables because I wanted them roasted, and as I was pulling the spices out of the cubby for the veggies, I saw my “Egyptian spice mix for naan” bottle. In that moment, the realization that I had already hard-boiled some eggs and had a bit of butter and saute pan handy led to a lovely dinner instead of just an egg salad sandwich.
What makes the twice-fried eggs and spice mix Egyptian? I don’t know. I saw a recipe for them many years ago and have been making and using the spice mix mostly on naan or flour tortillas. It’s a mixture of cumin, coriander, nutmeg, toasted sesame seeds, poppy seeds, salt and pepper.
I offered Mark a pan of the veggies with eggs as the protein, but he’d already had dinner out, so I will have:
Ms Chef in Seattle 