Beid Hamine

Beid Hamine is a traditional Egyptian dish of slow-cooked eggs that are tender and flavorful. It is often served as a breakfast or brunch dish.

Ingredients - Serves 2

In a medium saucepan, bring the water to a boil.
Carefully add the eggs to the boiling water and reduce the heat to low.
Cover the saucepan and let the eggs simmer for 2 hours.
After 2 hours, remove the eggs from the saucepan and place them in a bowl of cold water to cool.
Once the eggs are cool, gently tap them on a hard surface to crack the shells.
Peel the eggs, keeping them whole.
In a small bowl, mix together the salt, black pepper, cumin, and paprika.
Heat the olive oil in a skillet over medium heat.
Add the peeled eggs to the skillet and sprinkle the spice mixture over them.
Cook the eggs for 2-3 minutes, turning them occasionally, until they are lightly browned and heated through.
Remove the eggs from the skillet and serve them hot, garnished with fresh parsley.