Dukkah Spiced Eggs (Print Version)

Perfectly cooked eggs enhanced with aromatic dukkah spice mix and fresh herbs for a burst of flavor.

# 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

# Step-by-Step Guide:

01 - Bring a medium saucepan of water to a gentle boil. Carefully lower the eggs in 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 slice each in half lengthwise.
04 - Arrange the egg halves on a serving platter and drizzle 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.

# Top Tips:

01 -
  • It transforms ordinary eggs into something that feels restaurant-worthy with just a sprinkle of spice.
  • Prep and cooking take barely twenty minutes, making it perfect for lazy weekends or unexpected brunch guests.
  • The Egyptian spice mix brings a warmth and crunch that keeps you coming back to the plate.
02 -
  • The timing is everything—7 minutes gives you that glossy, jammy yolk that's almost sauce-like, while 9 minutes is safer if you're nervous about runny eggs.
  • If you make your own dukkah, store it in an airtight container and it'll keep for weeks, ready to elevate any breakfast scramble or soup.
03 -
  • Older eggs really do peel more smoothly, so buy them a few days ahead if you want the process to be effortless.
  • Toast your dukkah gently in a dry pan right before using it to wake up the aromatics and intensify every flavor.
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