Dukkah-Spiced Eggs Delight (Print Version)

Eggs with fragrant dukkah spice mix and fresh herbs create a flavorful, crunchy dish for any morning meal.

# 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, for serving

# 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 cool for 2 to 3 minutes.
03 - Gently peel the eggs and cut each in half lengthwise.
04 - Arrange egg halves on a serving platter and drizzle evenly with extra virgin olive oil.
05 - Sprinkle generously with dukkah spice mix and scatter 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 Tips:

01 -
  • It transforms ordinary eggs into something that tastes like you've been cooking Middle Eastern food your whole life.
  • The dukkah adds this incredible texture and flavor depth that makes people ask what your secret is.
  • It's ready in twenty minutes but feels special enough for guests or a slow weekend morning.
02 -
  • If you're making your own dukkah, toast those seeds and nuts until you can actually smell them—that's how you know the oils are releasing their flavor.
  • Don't skip the ice bath; it's the difference between a smooth peel and chunks of white stuck to the shell.
  • The timing of seven versus nine minutes matters more than you'd think; test one egg the first time to dial it in for your preference.
03 -
  • Room-temperature eggs are less likely to crack when they hit the boiling water, so pull them from the fridge five minutes before you cook if you remember.
  • If dukkah isn't available near you, toast and grind your own—it's easier than you think and the flavor is so much brighter than the pre-made versions.
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