Save to Pinterest I stumbled on dukkah at a farmers market years ago when a vendor let me taste it on warm bread. The nutty crunch and layered spice hit me so hard I bought two jars on the spot. A week later I was staring at leftover soft-boiled eggs and thought, why not? That first bite—creamy yolk meeting toasted sesame and coriander—turned breakfast into something I actually looked forward to. Now I keep a jar of dukkah in the cupboard just so I can make this whenever the mood strikes.
I made this for my sister one Sunday morning after she showed up unannounced and exhausted from a night shift. She sat at the counter in silence, ate three halves in a row, then asked if I could write down what I did. Watching her face change from tired to surprised reminded me that good food doesnt need to be complicated to feel like a gift.
Ingredients
- Eggs: Use the freshest ones you can find because the yolk is the star here, and older eggs can taste flat or peel rough.
- Dukkah spice mix: This Egyptian blend brings toasted nuts, sesame, coriander, and cumin together in a way that feels warm and complex without being heavy.
- Fresh parsley: Adds a bright green note that cuts through the richness and keeps everything feeling light.
- Fresh cilantro: A little soapy for some, but if you love it, it brings a citrusy spark that pairs beautifully with cumin.
- Fresh mint: Unexpected but essential—it lifts the whole dish and makes it taste awake.
- Extra virgin olive oil: A good fruity oil makes the spices cling and adds its own peppery finish.
- Sea salt and black pepper: Finish with flaky salt if you have it; the crunch and burst of flavor make a difference.
Instructions
- Boil the eggs:
- Lower them gently into simmering water so they dont crack, and set a timer—seven minutes gives you that jammy golden yolk that oozes just right. If you like them firmer, go nine minutes, but dont guess or youll end up with chalky centers.
- Cool them down:
- Plunge the eggs straight into ice water to stop the cooking and make peeling easier. Let them sit for at least two minutes so the shells loosen up.
- Peel and halve:
- Tap each egg gently all over, then roll it on the counter before peeling under cool running water if they resist. Slice them lengthwise with a sharp knife so the yolk stays intact and pretty.
- Plate and drizzle:
- Lay the halves cut-side up on a platter and drizzle olive oil over them while theyre still a little warm. The oil soaks into the whites and makes everything glisten.
- Add dukkah and herbs:
- Sprinkle the dukkah generously—dont be shy, thats where the magic is. Scatter the chopped herbs over the top for color and freshness.
- Season and serve:
- Finish with a pinch of flaky sea salt and a few grinds of black pepper. Serve right away with bread for scooping, or just eat them with your hands.
Save to Pinterest My friend brought these to a picnic once, packed in a container with the dukkah in a separate bag so it stayed crisp. We sat on a blanket by the river, and people kept wandering over asking what smelled so good. She handed out halves like party favors, and by the time we left, three people had texted asking for the recipe. It became her signature move for potlucks after that.
Choosing Your Dukkah
Store-bought dukkah is fine if youre in a rush, but making your own means you control the salt and nut ratio. I like extra hazelnuts and a little less cumin than most recipes call for because I want crunch more than heat. Toast everything in a dry skillet until it smells like a spice market, let it cool completely, then pulse it just enough to break it up without turning it into powder.
Egg Timing Tricks
I used to guess at doneness and end up with sad gray yolks or whites that were still translucent. Now I keep a timer on my phone and start it the second the eggs go in. Seven minutes is my sweet spot for jammy, but if your eggs are fridge-cold or extra large, add thirty seconds. Test one egg first if youre nervous, then adjust the next batch.
Serving Ideas and Swaps
These eggs are perfect on their own, but Ive also piled them on toast with mashed avocado, tucked them into grain bowls, and served them alongside roasted vegetables for lunch. If you cant do nuts, look for a nut-free dukkah made with seeds only, or just use toasted sesame and sunflower seeds with coriander and cumin. You can swap the herbs too—dill and chives work if you want something milder, or go all cilantro if mint isnt your thing.
- Try a squeeze of lemon juice over the top right before serving for a bright acidic pop.
- If you like heat, add a pinch of Aleppo pepper or red chili flakes to the dukkah.
- Leftover hard-boiled eggs hold up well in the fridge for two days; just add the dukkah fresh before eating.
Save to Pinterest Theres something quietly satisfying about a dish this simple that still makes people pause and ask questions. It reminds me that good cooking is often just about pairing a few great things and getting out of the way.
Recipe FAQs
- → What is dukkah?
Dukkah is an Egyptian blend of toasted nuts, seeds, and spices that adds a crunchy texture and rich flavor to dishes.
- → How do I achieve jammy yolks?
Simmer eggs gently for about 7 minutes, then cool in ice water to stop cooking and get creamy, jammy yolks.
- → Can I make dukkah at home?
Yes, toast hazelnuts, sesame seeds, coriander, cumin, peppercorns, and fennel seeds, then pulse with sea salt for homemade dukkah.
- → Which herbs complement dukkah-spiced eggs?
Fresh parsley, cilantro, and mint provide bright, fresh notes that balance the warm spices in dukkah.
- → What bread pairs well with this dish?
Crusty bread or warm pita are excellent choices to accompany the spiced eggs and soak up the olive oil and spices.
- → Is this suitable for special diets?
This dish is vegetarian and gluten-free, but check dukkah ingredients for possible nuts or sesame allergies.