Dukkah Spiced Eggs (Printable version)

Eggs enhanced with fragrant dukkah spice and fresh herbs, offering a vibrant and crunchy finish.

# What You Need:

→ Eggs

01 - 8 large eggs

→ Dukkah Spice Mix

02 - 3 tablespoons dukkah (store-bought or homemade)

→ Fresh Herbs

03 - 2 tablespoons fresh parsley, finely chopped
04 - 2 tablespoons fresh cilantro, finely chopped
05 - 2 tablespoons fresh mint, finely chopped

→ Additional

06 - 2 tablespoons extra virgin olive oil
07 - Sea salt, to taste
08 - Freshly ground black pepper, to taste

# How to Make It:

01 - Bring a medium saucepan of water to a gentle boil. Carefully lower in the eggs. Simmer for 7 minutes for jammy yolks or 9 minutes for firmer yolks.
02 - Remove eggs with a slotted spoon and transfer to a bowl of ice water. Let cool for 2 to 3 minutes.
03 - Gently peel the eggs and slice each in half lengthwise.
04 - Arrange the egg halves on a serving platter and drizzle with extra virgin olive oil.
05 - Sprinkle generously with dukkah spice mix and scatter the chopped fresh herbs over the top.
06 - Season with sea salt and freshly ground black pepper to taste. Serve immediately, optionally with crusty bread or warm pita.

# Expert Advice:

01 -
  • Dukkah turns ordinary eggs into something that tastes like you learned to cook in Cairo.
  • Everything comes together in under 20 minutes, but feels special enough for guests.
  • The crunch of the spice against soft egg yolks is genuinely addictive.
02 -
  • The ice bath is not optional—it stops the cooking process and gives you that perfect jammy yolk every single time.
  • Toast your dukkah spices lightly before grinding if you're making it from scratch; that warmth brings out their sweetness and nutty depth.
03 -
  • If your dukkah is store-bought and feels stale, toast it very gently in a dry pan for just 30 seconds to wake up the flavors and aromas.
  • Room-temperature eggs are easier to peel than cold ones straight from the fridge—take them out 10 minutes before cooking if you can remember to do it.
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