Maghdoos

Wash and trim the celery stalks, then cut them into uniform pieces approximately 2-3 inches in length. Peel and lightly crush the garlic cloves to prepare them for the brine.

In a medium saucepan, combine water and salt over medium heat, stirring until the salt is fully dissolved to create a brine solution. Remove from heat and allow the brine to cool to room temperature.

Bring a separate pot of water to a boil and blanch the celery pieces for 2-3 minutes until slightly tender but still firm. Remove the celery and immediately transfer it to an ice bath to stop the cooking process.

Drain the celery thoroughly and pat dry with a clean kitchen towel to remove excess moisture. Layer the celery and crushed garlic cloves evenly into a clean, sterilized baking or storage dish.

Add the white wine vinegar to the cooled brine mixture and stir well to combine, ensuring a balanced tangy and savory flavor. Pour the brine and vinegar mixture over the celery and garlic until fully submerged.

Preheat your oven to 350°F (175°C) and carefully crack the eggs over the celery and brine mixture, distributing them evenly across the surface of the dish. Season lightly with an additional pinch of salt if desired.

Place the dish in the preheated oven and bake for 15-20 minutes, or until the eggs are set to your preferred doneness with firm whites and slightly soft yolks. Check periodically to avoid overcooking.

Remove the dish from the oven and allow it to rest for 2-3 minutes before serving. Serve warm directly from the baking dish, accompanied by flatbread or alongside other traditional Jordanian dishes.