Dukkah Spiced Eggs (Printable Version)

A vibrant dish featuring eggs enhanced with aromatic dukkah spices and fresh herbs for breakfast or brunch.

# 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 in the eggs and simmer for 7 minutes for jammy yolks or 9 minutes for firmer yolks.
02 - Remove the eggs with a slotted spoon and transfer them 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 olive oil.
05 - Sprinkle generously with the 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 with crusty bread or warm pita.

# Additional Tips::

01 -
  • You get restaurant-quality brunch at home in under 20 minutes with minimal fuss.
  • The dukkah adds such a satisfying crunch and earthiness that even plain eggs feel special.
  • It works as breakfast, lunch, or a light dinner, and tastes just as good at room temperature.
02 -
  • Buy or make dukkah ahead of time so you're not scrambling with toasting and grinding on a Sunday morning.
  • If your store-bought dukkah seems old or has faded color, the flavor will be flat, so check the date and invest in a fresh tin.
  • The ice water bath is non-negotiable; eggs that aren't shocked cold take twice as long to peel cleanly.
03 -
  • Make a big batch of homemade dukkah and store it in an airtight jar; it keeps for weeks and elevates toast, roasted vegetables, and soups.
  • If peeling eggs is always a nightmare for you, try older eggs from the back of your fridge instead of super fresh ones; the shells separate better.
Go Back