Dukkah Spiced Eggs Delight (Printable)

Vibrant eggs topped with aromatic dukkah spice mix and fresh herbs for a flavorful start.

# What You'll Need:

→ Eggs

01 - 8 large eggs

→ Dukkah Spice Mix

02 - 3 tablespoons dukkah spice mix (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 Ingredients

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

# Method:

01 - Bring a medium saucepan of water to a gentle boil. Carefully lower in the eggs. 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. Drizzle with extra virgin olive oil.
05 - Sprinkle generously with dukkah spice mix, then 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 Advice:

01 -
  • The dukkah gives you that coveted crunch and nuttiness that makes even simple eggs feel special.
  • Fresh herbs brighten everything up and keep the dish feeling alive rather than heavy.
  • It comes together in twenty minutes, making it perfect for lazy weekends or impressing someone unexpected at brunch.
02 -
  • Timing is everything with boiled eggs—even thirty seconds makes a difference between jammy and fully firm, so set a timer and stick to it.
  • The dukkah loses its crunch if it sits on the wet yolk too long, so assemble this dish right before eating, not ahead of time.
03 -
  • If you're worried about perfectly peeling your eggs, older eggs peel easier than very fresh ones, so plan accordingly or buy eggs a week or two ahead.
  • Toast your dukkah ingredients in a dry pan over medium heat and listen for when the scent becomes rich but not burnt—your nose knows better than your eyes when it's done.
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