Beid Hamine

Ingredients

Fresh parsley

1/4 cup, chopped (for garnish)

Olive oil

2 tablespoons

Paprika

1 teaspoon

Cumin

1 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Water

4 cups (for boiling)

Eggs

6 large

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil.
2. Carefully add the eggs to the boiling water and reduce the heat to low.
3. Cover the saucepan and let the eggs simmer gently for 2 hours. This slow cooking process allows the flavors to deepen and the eggs to become tender.
4. After 2 hours, remove the eggs from the saucepan and place them in a bowl of cold water to cool for about 10 minutes.
5. Once the eggs are cool, gently tap them on a hard surface to crack the shells and peel them carefully while keeping them whole.
6. In a small bowl, mix together the salt, black pepper, cumin, and paprika to create a flavorful spice blend.
7. Heat the olive oil in a skillet over medium heat.
8. Add the peeled eggs to the skillet and sprinkle the spice mixture over them, ensuring they are well-coated.
9. Cook the eggs for 2-3 minutes, turning them occasionally, until they are lightly browned and heated through.
10. Remove the eggs from the skillet and serve them hot, garnished with fresh parsley for a burst of color and freshness.