Dukkah Spiced Eggs Delight (Print View)

Perfectly cooked eggs dressed with aromatic dukkah spice and fresh herbs for a flavorful dish.

# Components:

→ 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

# Directions:

01 - Bring a medium saucepan of water to a gentle boil. Reduce heat and carefully lower in the eggs. Simmer for 7 minutes for soft yolks or 9 minutes for firmer yolks.
02 - Remove eggs with a slotted spoon and transfer them to a bowl filled with ice water. Let stand for 2 to 3 minutes. Gently peel the eggs once cooled.
03 - Cut each peeled egg in half lengthwise with a sharp knife.
04 - Arrange 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 parsley, cilantro, and mint on top.
06 - Season with sea salt and freshly ground black pepper to taste. Serve immediately, optionally accompanied by crusty bread or warm pita.

# Expert Advice:

01 -
  • You get restaurant-quality breakfast on your table in under 20 minutes without any actual restaurant fuss.
  • The contrast of creamy eggs against crunchy, nutty dukkah feels indulgent but requires almost no skill.
  • It works for solo breakfast or feeding four people, and everyone feels like they're eating something fancy.
02 -
  • Timing on eggs is not flexible—those 7 or 9 minutes matter, and every stove is different, so set a real timer and check one egg if you're unsure rather than guessing.
  • Homemade dukkah keeps in an airtight jar for weeks and transforms so many other breakfast dishes, so if you make it once, you'll keep making it.
  • Don't peel your eggs until right before serving if you can help it; the yolk oxidizes and turns gray-green when exposed to air for too long, and it looks less appealing.
03 -
  • Buy eggs from the farmer's market or a good grocer if you can—they taste noticeably better, and the shells are often thicker and easier to peel.
  • Toast your dukkah spices in small batches so they don't burn; the difference between fragrant and bitter happens in about 30 seconds.
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