Middle Eastern · Breakfast
Soft Boiled Eggs with Cumin Salt
Two large soft-boiled eggs with runny yolks, peeled and halved, dressed with a cumin-salt spice mix and olive oil. Served with warm pita bread for dipping. A Middle Eastern breakfast built on precise technique and toasted cumin's warm, smoky spice.
$2
3 minsPrep
7 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
243Calories
13.9gProtein
12.7gFat
16.7gCarbs
0.9gSugar
1.6gFiber
1262mgSodium
372mgChol
3.3gSat Fat
190mgPotassium
75mgCalcium
2.4mgIron
0.9mcgVitamin B12
0mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Bring a small pot of water to a rolling boil. Set a bowl of ice water nearby and lower the two eggs gently into the boiling water.
2
Boil
Cook over medium heat for exactly 6 minutes until the whites are fully set and the yolks remain glossy and runny, then transfer to ice water for 1 minute.
3
Toast
While the eggs cook, toast the cumin seeds in a dry pan over medium-low heat for 1 minute, shaking often, until fragrant. Crush coarsely and mix with the salt and black pepper.
4
Plate
Peel and halve the eggs lengthwise. Arrange cut-side up, drizzle with olive oil, scatter the cumin salt over top, and serve with the warmed pita bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 2 tsp2 tsp cumin seeds
- 1 tsp1 tsp flaky salt
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp olive oil
- 22 small pita (60g)
