Andalusian Baked Eggs
SOURCE: Original is from the 13th c. Fadalat al-Khiwan fi Tayyibat al-ta'am wa l-alwan by ibn Razin al-Tujibi, as translated by Daniel L. Newman, in The Exile’s Cookbook: Medieval Gastronomic Treasures from Al-Andalus, #310. Modern version by Mathilde Eschenbach.
ORIGINAL:
Take a glazed casserole dish with olive oil, vinegar, murrī, pepper, coriander seeds, cumin, a clove of crushed garlic, and salt. Beat all this with a ladle to mix it together. Next, take as many eggs as you want, and crack them into the casserole one after the other until you have done them all. Take the dish to the oven, but place it away from the flames until the eggs have set and are golden brown, and the broth has dried out. When it is ready, take it out and serve, Allah the Exalted willing.
If you want to make this recipe at home, take a casserole and put in any of the above seasonings. Place it over a fire and, when it has come to a full boil, crack the eggs into it, one by one, but make sure they are kept apart. When they are set and the broth has dried out, remove the pot from the fire, and then eat and enjoy, Allah the Exalted willing.
INGREDIENTS:
- 3 T olive oil
- 1 T vinegar
- ½-1 tsp soy sauce (for murrī)
- 1/8 tsp pepper
- ¼ tsp coriander
- ¼ tsp cumin
- 1 small clove garlic, crushed
- Additional salt (if desired, the soy sauce adds sufficient salt for my taste)
- 6 eggs (or as many as will fit in the baking dish)
DIRECTIONS:
- Preheat oven to 350 degrees
- Mix all ingredients except eggs and pour into a baking dish
- Break eggs into dish
- Bake 11-13 minutes
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