Savory Baked Eggs in Filo

Ingredients

• 6 sheets filo dough
• 1 stick butter, melted
• 3 TBS olive oil
• 1 large onion, finely diced
• salt and pepper
• 1 garlic clove, minced
• 1/2 tsp cayenne pepper
• 1/4 tsp ground cumin
• 6 large eggs
• Cilantro for garnish
• Harissa oil (reicpe follows)
For the Harissa Oil
• 1 TBS cumin seeds
• 1 TBS coriander seeds
• 1 tsp caraway seeds
• 1 tsp fennel seeds
• 3 TBS smoked paprika
• 1 tsp cayenne
• 1 garlic clove
• 1 tsp salt
• 1 cup olive oil
• 1 tsp red wine vinegar

Instructions

1. Preheat oven to 375 degrees F.
2. Lay a sheet of filo dough flat on the counter. Paint with melted butter and fold in half. Paint again with butter and fold in half one more time. Use a 5 1/2 inch bowl to trace and cut a circle out of the dough. Gently press the circle into a muffin tin. Repeat with remaining sheets until you have 6 filo cups. Bake for 5 minutes until barely gold. Cool. Leave oven on
3. Heat olive oil in a large skillet over medium heat. Add the onion, season with a pinch of salt and pepper. Let brown slightly, then turn down the heat. Continue to cook until soft, about 5 minutes. Add the garlic, cayenne, and cumin and cook for about a minute longer.
4. Spoon a little of the onion filling into each filo cup. Break an egg into each cup and season with salt and pepper.
5. Bake for 10-15 minutes, or until eggs are set but yolks are still runny.
6. Serve with fresh cilantro and Harissa oil.
7. To make the Harissa oil: Toast all the seeds in a dry pan over medium heat until they are fragrant. Grind them in a blender, food processor, or spice mill. Add the remaining ingredients and blend together.