Save to Pinterest One morning, I was standing in my kitchen waiting for toast to pop when my neighbor stopped by with a small jar of dukkah she'd brought back from Cairo. I opened the lid and the aroma hit me like a warm hug—hazelnuts, sesame, something peppery and mysterious. She suggested I try it on eggs, and within minutes I was poaching them, scattering this golden-brown spice mixture over the top, and realizing I'd been missing something my whole life. That breakfast changed how I think about eggs entirely.
I made this for a small brunch with friends who'd never tried dukkah before, and watching their faces when they took that first bite made me laugh. One friend asked if I'd gone to culinary school overnight, another immediately asked for the recipe. It became the dish people requested, the one I'm now known for making on Sunday mornings.
Ingredients
- Eggs (8 large): The stars of the show—get the freshest ones you can find, as they peel more cleanly and taste brighter.
- Dukkah spice mix (3 tbsp): This nutty, toasted blend is the soul of the dish; store-bought works beautifully, but homemade is worth the five minutes if you're curious.
- Fresh parsley, cilantro, and mint (2 tbsp each): These herbs cut through the richness and add a green, fresh note that makes you feel alive.
- Extra virgin olive oil (2 tbsp): Don't skimp here—good oil makes a real difference in the final taste.
- Sea salt and freshly ground black pepper: Season generously; the dukkah is flavorful, so the eggs need their own seasoning too.
- Crusty bread or pita (optional): If you serve it, you'll find yourself using it to scoop up every last bit of oil and spice.
Instructions
- Bring water to a gentle boil:
- Fill a medium saucepan about three-quarters full with water and let it come to a rolling boil. You want it gentle enough that the eggs won't crack, but hot enough to cook them perfectly.
- Lower in the eggs and simmer:
- Carefully place each egg into the water using a spoon and set your timer for 7 minutes if you want jammy, runny yolks, or 9 minutes for firmer centers. The water should bubble gently around them, not violently.
- Cool them down:
- Use a slotted spoon to transfer the eggs to a bowl of ice water, letting them sit for 2 to 3 minutes so they stop cooking. This is the secret to getting that creamy yolk without the grey ring.
- Peel and slice:
- Once cool enough to handle, gently tap and roll each egg against the counter, then peel away the shell under a thin stream of cold water if you like. Slice each egg in half lengthwise.
- Arrange on a platter:
- Lay the egg halves out on your serving dish, creating a simple, inviting presentation.
- Drizzle with olive oil:
- Pour a generous glug of good olive oil over the eggs—this carries flavor and helps the spice mix cling to everything.
- Top with dukkah and herbs:
- Sprinkle the spice blend boldly over each egg half, then scatter the fresh herbs on top for color and brightness.
- Season and serve:
- Taste as you go and finish with a pinch more salt and pepper if needed. Serve right away, with bread on the side if you want.
Save to Pinterest What surprised me most was how this simple dish became a moment to slow down. My family started gathering earlier on brunch days just for these eggs, and suddenly we were talking and laughing instead of rushing through breakfast. Food has a way of doing that sometimes.
The Magic of Dukkah
Dukkah is an Egyptian spice blend that's been around for centuries, traditionally served as a dip for bread and olive oil. It's a mix of toasted hazelnuts or chickpeas, sesame seeds, and warm spices like cumin and coriander, all ground together until they're coarse and fragrant. Using it on eggs felt like a small discovery, but it opens up so many possibilities in the kitchen.
Why This Works for Breakfast
There's something about the combination of soft, creamy egg yolk and the crunchy, nutty spice that feels both satisfying and light. You're not overstuffed after eating it, but you feel nourished and happy, which is really what a good breakfast should do. The fresh herbs add brightness that makes the whole thing feel alive on the plate.
Making It Your Own
This recipe is flexible enough to adapt to what you have on hand or what you're craving on any given morning. You can poach the eggs instead of boiling them, or even make them fried if you prefer the crispy edges. The dukkah is where the personality shines, so that's where you can experiment and play.
- Try adding a squeeze of fresh lemon juice right before serving for brightness and acidity.
- Soft-boiled eggs work beautifully too—just cook them for 4 to 5 minutes instead of 7 or 9.
- If you can't find fresh mint, parsley and cilantro alone are just as lovely.
Save to Pinterest These eggs remind me that the best dishes aren't always complicated; they're the ones made with good ingredients and a little care. Make them for someone you love, or just for yourself on a morning when you deserve something beautiful.
Recipe FAQs
- → What is dukkah?
Dukkah is a Middle Eastern blend of toasted nuts, seeds, and spices that adds a crunchy texture and aromatic flavor.
- → How are the eggs cooked for this dish?
Eggs are simmered in boiling water for 7 minutes for jammy yolks or 9 minutes for firmer yolks, then cooled and peeled.
- → Can I make dukkah at home?
Yes, homemade dukkah is made by toasting hazelnuts, sesame seeds, coriander, cumin, black peppercorns, and fennel seeds, then grinding with sea salt.
- → What herbs enhance this dish?
Fresh parsley, cilantro, and mint provide bright, fresh notes that complement the spice blend and eggs.
- → Are there variations to the egg preparation?
Yes, eggs can be soft-boiled, hard-boiled, or poached depending on preference.