Someone has been stuffing my box full of eggs. They’re the only thing I want to eat right now. I don’t want them scrambled with a bit of butter or whisked into a bacon filled quiche. I don’t want them baked into a cake or folded into an omelet.
Right now, it’s all about the runny yolks. It’s about the plates that say, “Forget you’re a lady. Lick me clean.” This is the time for dishes which scream for a hunk of crusty bread. The ones which can be enjoyed on the kitchen floor with your back resting against a cabinet and your butt on a heating vent. Because there’s nothing quite like a toasty tush and a yolk filled belly. Especially when it’s raining.
This baked egg concoction, this little package of goodness, is a variation on a recipe I tore out of Cooking Light. It was titled, “A Pocket Full of Yum.” How can you not smile at that? A pocket full of yum.
Baked Eggs in Phyllo Dough (AKA A Pocked Full of Yum)
Adapted from the October 2012 Cooking Light
The original recipe calls for boiling and then sautéing the potatoes. But I think this whole thing is a lot easier if you use potatoes from the night before. The Harissa sauce can also be made ahead of time and stored in the refrigerator. But, take it out as you begin your preparations. It’s better if it’s close to room temperature.
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp chili powder
¾ cup chopped roasted red bell peppers
2 TBS water
½ tsp sugar
2 cloves garlic
2 cups turmeric oven roasted potatoes
1/3 cup thinly sliced green onions
4 (13×18-inch) sheets frozen phyllo dough, thawed
4 large eggs, chilled
2 ounces feta, crumbled
1 large egg white
1 tsp water
¼ cup fresh cilantro, chopped
Place caraway seeds and cumin seeds in a small skillet and heat over medium-high heat for 1 minute, stirring frequently. Add seeds, chili powder, bell peppers, water, sugar and garlic to a food processor or blender. Process until smooth. Set aside.
Preheat oven to 450 degrees. Coat a large cookie sheet with non-stick cooking spray.
Toss potatoes and green onions together. Pace one sheet of phyllo dough on a large cutting board or work surface.
Note: Cover remaining phyllo dough with a wet paper towel to keep it from drying out.
Coat phyllo dough with non-stick cooking spray. Fold the sheet in half like a book. Coat the bottom third of the phyllo dough with non-stick cooking spray. (The narrow end should be facing you.)
Fold bottom third up. Arrange ¼ of the potatoes in a circle in the center of the bottom (folded) third of the phyllo dough creating a nest for the egg.
Crack the egg into the center of the potatoes. Sprinkle ¼ of the feta on top of the egg. Spray the top third with cooking spray. Fold the top third of the phyllo dough over the egg, potatoes, and cheese. Press edges to seal.
Place packet on prepared cookie sheet. Repeat three more times with remaining ingredients.
Combine egg white and water in a small bowl. Brush packets with egg white mixture. Bake for 9 minutes or until golden brown. Sprinkle with cilantro, top with harissa and serve warm.
Turmeric Oven Roasted Potatoes
2 cups potatoes, cubed (1-inch)
1 TBS olive oil
½ tsp ground turmeric
1 tsp garlic powder
¼ tsp salt
Preheat oven 400 degrees.
Toss potatoes, olive oil, turmeric, garlic powder, and salt together on a large cookie sheet. Spread in one even layer. Bake for 20 minutes, turning once, or until golden brown.
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