RECIPE: Saudi Arabian Spiced Eggs

image-spiced-eggsSpice up your breakfast egg with this easy recipe from Saudi Arabia.

Eggs are back to being the heroes of the breakfast table. Today’s wisdom decrees that one large egg daily gives you healthy amounts of  protein, vitamins and minerals – all for about 72 calories. The cholesterol in the yolk, it’s said, doesn’t raise blood cholesterol significantly; in fact the nutrients in whole eggs may protect your heart. We’re among those who never gave up a daily local egg (see why buying local eggs is important here) and are happy to find science backing up our taste.

Eggs fit easily into any meal. Seasoned with the Middle-Eastern spice combination of  pepper, paprika, and cinnamon (see our post on Middle-Eastern spices here), they’re delicious in a mezze course or as a protein snack in the middle of the day. Try this unusual recipe next time you want to jazz up your daily egg.

Spiced, Hard-Boiled Eggs (Aijet Beytat)

4 servings


4 eggs

1 tablespoon olive oil or butter

1/4 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon white pepper

1/4 teaspoon ground cinnamon

Place the eggs in a medium pan and cover with cold water. Cover, place over a medium flame and bring to a boil. Cook the eggs for one minute, then remove from the flame. Allow the eggs to sit in the hot water for 15 minutes.

Cool the eggs quickly by putting them in a large bowl of cold water (save the water later for washing dishes or for your house plants). Shell them. With a fork, prick them all over.

Heat the olive oil (or butter) over a medium  flame. Saute the eggs, turning them over frequently, till they’re a warm golden color with some brown spots – about 5 minutes. Remove to a serving dish.

Mix the spices and sprinkle them generously over the eggs. Serve.


More egg recipes from Green Prophet:

Photo of spiced eggs by Miriam Kresh

Miriam also writes a food blog.

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