Dukkah Spiced Eggs (Printable Version)

Perfectly cooked eggs enhanced with fragrant dukkah spice and fresh herbs for a tasty breakfast or brunch option.

# 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
09 - Optional: crusty bread or pita, to serve

# How-To Steps:

01 - Bring a medium saucepan of water to a gentle boil. Gently 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 - Carefully 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 the dukkah spice mix generously over the eggs, then scatter the finely chopped fresh herbs on top.
06 - Season the eggs 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 takes less time than your morning coffee but tastes like you planned something special.
  • The contrast between silky egg and crunchy spice makes every bite feel luxurious without any real effort.
  • You can adjust the yolk firmness and spice level to match your exact craving that day.
02 -
  • Old eggs are a nightmare to peel, so use the freshest you can find and dont skip the ice bath.
  • If your dukkah tastes dull, toast it lightly in a dry pan for thirty seconds to wake up the oils and spices.
  • Dont overdress with olive oil or the dukkah will clump instead of staying crunchy.
03 -
  • Make a double batch of dukkah and keep it in a jar—it transforms roasted carrots, hummus, and even plain yogurt.
  • Use a slotted spoon to lower the eggs in and out so you dont burn your fingers or crack the shells.
  • If the yolks are off-center when you slice, rotate the eggs halfway through boiling to help them settle in the middle.
Go Back