Eggs with Artichoke Hearts (2-4)

An easy midweek supper from ” Season” by Nik Sharma.

Eggs with Artichoke Hearts (2-4)
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Eggs with Artichoke Hearts (2-4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 375°F [190°C]. Grease a 9 in [23 cm] round cake or pie pan with ghee.
  2. With a mortar and pestle or spice grinder, grind the peppercorns, cloves, and fenugreek to a fine powder. Transfer to a large bowl and add the nutmeg, 2 Tbsp ghee, artichoke hearts, bread cubes, mozzarella, garlic, shallots, lemon juice, chives, serrano chile, and salt.
  3. Cover and let sit at room temperature for 30 minutes.
  4. Spread out the bread-artichoke mixture in the pan. Crack the eggs over the top and place the pan in the oven. Bake until the bread turns golden brown and the eggs are cooked to your liking, 16 to 18 minutes. (You may need to add a few extra minutes for hard-cooked eggs.) Serve hot.
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