Dukkah Spiced Eggs Delight (Printable Version)

Eggs topped with fragrant dukkah spice and fresh herbs create a flavorful and crunchy dish.

# Ingredient List:

→ 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

# Directions:

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 firm yolks.
02 - Remove eggs with a slotted spoon and transfer them to a bowl of ice water. Let cool for 2 to 3 minutes, then gently peel and slice each egg in half lengthwise.
03 - Arrange egg halves on a serving platter and drizzle with olive oil.
04 - Sprinkle the eggs generously with dukkah spice mix, then scatter fresh parsley, cilantro, and mint over the top.
05 - Season with sea salt and freshly ground black pepper to taste. Serve immediately with crusty bread or warm pita if desired.

# Expert Tips:

01 -
  • It takes 20 minutes total but tastes like you spent an hour in the kitchen, which feels like cheating in the best way.
  • Dukkah is a flavor bomb that turns simple boiled eggs into something restaurant-worthy and crunchy.
  • You can prep everything the night before and assemble in seconds, making it perfect for lazy mornings or feeding a crowd.
02 -
  • The 7-minute mark is crucial if you want that glorious jammy yolk that oozes slightly when you break into it; go a minute over and it's firm instead of luxurious.
  • Toast your own dukkah if you can—the smell of hazelnuts and cumin hitting a hot dry pan is half the appeal, and homemade tastes fresher and more complex than most store-bought versions.
  • Don't assemble this ahead of time, or the dukkah will absorb the moisture from the egg and lose its precious crunch within minutes.
03 -
  • Buy dukkah from a Middle Eastern market or spice shop if you can; it's usually fresher and less expensive than specialty grocery store versions.
  • The moment the dukkah touches the warm egg is when the magic happens, so don't prep this dish more than a few minutes before you eat it or you'll lose that essential crunch.
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