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Recipe details
Egg kebabs with cumin and paprika
Boiled eggs cut into thick pieces, seasoned with cumin, paprika, and salt, then browned in a skillet for crisp edges and a tender center.
≈ 198 kcal/100 g · ≈ 220 kcal/serving
20 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Eggs2 pcs
Neutral cooking oil8 grams
Ground cumin1 grams
Paprika1 grams
Salt1.5 grams
Cookware and utensils
Saucepan
Bowl
Skillet
Spatula
Directions
01
Place the eggs in the saucepan and cover them with water.
Products
Eggs — 2 pcs; water
Action
Cover
Time
1 min
Temperature
Room temperature water
02
Boil the eggs over medium heat.
Products
Eggs — 2 pcs; water
Action
Boil
Time
10 min
Temperature
Boiling water
03
Cool the eggs under cold running water.
Products
Eggs — 2 pcs; water
Action
Cool
Time
3 min
Temperature
Cold water
04
Peel and cut the eggs into thick pieces.
Products
Eggs — 2 pcs
Action
Cut
Time
2 min
Temperature
Cool to touch
05
Season the egg pieces with cumin, paprika, and salt.
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