Dukkah Spiced Eggs (Printable)

Eggs enhanced with fragrant Egyptian dukkah and fresh herbs offer a vibrant, crunchy breakfast experience.

# 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, to serve

# 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 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 evenly 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 Tips:

01 -
  • Dukkah turns humble eggs into something that tastes like you spent hours preparing breakfast.
  • The contrast between creamy yolks and crunchy, fragrant spice is absolutely addictive.
  • It's naturally gluten-free, vegetarian, and comes together faster than you can toast bread.
02 -
  • The ice bath is not optional if you want to peel without frustration—skipping it means you'll lose bits of white with the shell, and that's a lesson I've learned several times over.
  • Dukkah loses some of its crunch if it sits on warm eggs for too long, so assemble and serve this immediately or add the spice mix right before eating.
03 -
  • A squeeze of fresh lemon juice right before serving adds brightness that makes the whole dish sing—I learned this from my Cairo friend and never looked back.
  • If you're making this for a crowd, you can boil the eggs ahead and keep them in the fridge, then slice and assemble when you're ready to serve, though the herbs really should go on at the last possible moment.
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