3 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
1 garlic clove, grated or minced
1½ teaspoons kosher salt, plus more to taste
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground coriander
12 large eggs
¼ teaspoon freshly ground black pepper
1 cup chopped fresh parsley, plus more for serving
1 cup chopped fresh dill, plus more for serving
3 tablespoons finely chopped raw walnuts
½ cup heavy cream
1 cup crumbled sheep’s milk feta
Lemony Yogurt for serving
Hot sauce of your choice for serving
Preheat the oven to 350°F.
In a large cast-iron skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, salt, cumin, turmeric, and coriander and continue cooking for 1 minute. Set aside.
In a large bowl, whisk the eggs until uniform. Season with a pinch of salt and the black pepper, then add the onion mixture, parsley, dill, walnuts, and cream. Mix thoroughly and set aside.
In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Carefully rotate the pan so the olive oil coats the entire bottom plus a few inches up the sides. Add the egg mixture and cook undisturbed until the sides begin to set, 3 to 5 minutes.
Sprinkle the eggs with the feta and transfer the pan to the oven. Bake until the eggs are almost set but still a little jiggly on top, 15 to 20 minutes.
Serve topped with extra parsley and dill and alongside lemony yogurt and hot sauce.
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Reprinted from “Eating Out Loud.” Copyright © 2020 by Eden Grinshpan with Rachel Holtzman. Published by Clarkson Potter, an imprint of Random House.