Prep 15 mins
Cook 0 mins
Printed in the cookbook 'From the Land of Figs and Olives'. I also introduced a little bit of US Pacific Northwest to this recipe with the use of a very small amount of Salish smoked salt however the smoked salt is optional. Also, I dry roasted cumin seeds in a cast iron skillet and ground the seeds to a fine powder. A typical Moroccan street vendor food. Super easy!
- 1 teaspoon salt (read *Note below)
- 2 teaspoons cumin (read intro above^^)
- 12 hard-boiled eggs, peeled
- I replaced one pinch of regular salt with Salish smoked salt.
- In a serving bowl mix together the salt and cumin powder.
- To Serve (2 ways): the hard boiled eggs whole accompanied by the bowl of salt and cumin or as we did the eggs were sliced in half and garnished with the cumin salt.
loved this for breakfast
I only made 4 eggs and let them chill before adding the seasoning. They were part of a cold dinner this evening along with cold Taktouka and purchased flat bread. These are tasty and while I love the concept of no mayo =less fat I find that in reality I prefer a little creaminess in the yolks. Thanks CG, I really enjoyed trying the recipe for ZWT 9. :D