Dukkah Spiced Eggs (Printable)

Eggs topped with aromatic dukkah spice and fresh herbs, delivering vibrant flavors and delightful texture.

# What You'll 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
09 - Optional: crusty bread or pita, to serve

# How To Make It:

01 - Bring a medium saucepan of water to a gentle boil. Carefully lower in the eggs and 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 them 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 evenly with extra virgin olive oil.
05 - Sprinkle generously with dukkah spice mix, then scatter the finely chopped fresh parsley, cilantro, and mint over the top.
06 - Season with sea salt and freshly ground black pepper to taste.
07 - Serve immediately, optionally accompanied by crusty bread or warm pita.

# Expert Advice:

01 -
  • Breakfast transforms into something special in just 20 minutes flat.
  • That crunch from the dukkah is genuinely addictive and impossible to replicate any other way.
  • The combination of soft eggs and aromatic herbs tastes both familiar and excitingly different.
02 -
  • The ice bath is non-negotiable—it's the difference between eggs that peel like a dream and ones that shred into frustration.
  • Dukkah loses its personality if it sits too long after toasting, so make it fresh or buy it from someone who takes it seriously.
  • Seven minutes gives you that perfectly runny yolk center, but every stove is slightly different, so timing it by the clock beats guessing.
03 -
  • Cold eggs peel infinitely better than warm ones, so resist the urge to serve them straight from the ice bath without a moment's patience.
  • If your dukkah tastes flat, you probably didn't toast the seeds long enough—go until it smells almost smoky, that's when the magic happens.
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