Dukkah Spiced Eggs Brunch (Printable)

Perfectly cooked eggs garnished with crunchy dukkah and fresh herbs for a vibrant meal.

# What You 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

# How To Make It:

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 and drizzle evenly with extra virgin olive oil.
05 - Sprinkle generously with dukkah spice mix and scatter the chopped fresh parsley, cilantro, and mint over the top.
06 - Finish by seasoning with sea salt and freshly ground black pepper to taste.
07 - Serve immediately, optionally accompanied by crusty bread or warm pita.

# Expert Suggestions:

01 -
  • It transforms plain eggs into something that tastes like youve traveled somewhere far and sun-soaked.
  • The dukkah adds crunch, warmth, and mystery without any complicated technique.
  • You can make it in twenty minutes, yet it feels special enough for company.
02 -
  • Older eggs peel more easily, so if yours are farm-fresh, add a splash of vinegar to the boiling water to help the shells release.
  • If the dukkah is too coarse, it tumbles off the eggs, so look for a blend with some finer texture or pulse it a few times yourself.
  • Dont skip the ice bath or the yolks will keep cooking and turn chalky at the edges, losing that luscious creaminess.
03 -
  • Use a timer when boiling eggs because even one extra minute changes the yolk from molten to firm, and that difference matters here.
  • Toast your own dukkah in small batches so it stays fragrant, and keep it in the fridge if you live somewhere humid.
  • Serve the eggs on a warmed platter so they dont cool too quickly, and have extra olive oil and dukkah at the table for those who want more.
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