Dukkah Spiced Eggs Delight (Printable Format)

Perfectly cooked eggs topped with dukkah spice mix and fresh herbs for a flavorful breakfast or brunch.

# What's Needed:

→ 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

# How To Make It:

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 eggs generously with dukkah spice mix and scatter finely chopped parsley, cilantro, and mint over the top.
06 - Season with sea salt and freshly ground black pepper according to preference.
07 - Serve immediately, optionally accompanied by crusty bread or warm pita.

# Expert Advice:

01 -
  • The dukkah adds an incredibly satisfying crunch and warmth that makes plain eggs feel like something special.
  • It comes together in under 20 minutes but tastes like you've been cooking all morning.
  • Fresh herbs make it feel bright and alive, even when you're barely awake.
02 -
  • The 7 versus 9 minute choice is everything; I learned this after accidentally making a dozen hard-boiled eggs when I wanted jammy ones, and now I set a timer every single time.
  • Fresh herbs taste so much better than dried here that it's almost a different dish if you skip them; that brightness is non-negotiable.
03 -
  • Toast your own dukkah spice blend and store it in an airtight jar; it keeps the flavor alive for weeks and tastes exponentially better than most store-bought versions.
  • Bring your eggs to room temperature before boiling so they cook more evenly and are less likely to crack when they hit the hot water.
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