Save to Pinterest I used to think soft-boiled eggs were difficult until a friend showed me the ice bath trick at her tiny Cairo apartment. She sprinkled something nutty and fragrant over them, and I was hooked. That something was dukkah, and now I make these eggs every time I want breakfast to feel special without any real effort.
I made these for my sister one Sunday morning after she complained that healthy breakfasts were boring. She ate three halves standing at the counter, then asked for the dukkah recipe. Now she keeps a jar at her desk and sprinkles it on avocado toast, which I find both amusing and validating.
Ingredients
- 8 large eggs: Fresh eggs peel more easily if theyre a week old, which sounds backwards but truly works.
- 3 tbsp dukkah spice mix: This Egyptian blend of toasted nuts, seeds, and spices is the heart of the dish and adds earthy, aromatic crunch.
- Fresh parsley, cilantro, and mint (2 tbsp each, finely chopped): The herbs bring brightness and balance the richness of the yolks.
- 2 tbsp extra virgin olive oil: Use good quality oil because you will taste it, and it helps the dukkah stick.
- Sea salt and freshly ground black pepper: Just a pinch of each to lift all the flavors without overpowering the spice mix.
- Optional crusty bread or pita: For scooping up runny yolks and stray herbs, which is half the joy.
Instructions
- Boil the eggs:
- Bring a medium saucepan of water to a gentle boil, then carefully lower in the eggs. Simmer for seven minutes if you love jammy yolks or nine for something firmer.
- Cool them down:
- Remove eggs with a slotted spoon and plunge them into a bowl of ice water. Let them sit for two to three minutes so they stop cooking and peel cleanly.
- Peel and slice:
- Gently tap and roll each egg on the counter, then peel under cool running water if theyre stubborn. Slice each egg in half lengthwise to show off the yolk.
- Arrange and dress:
- Place the halves cut side up on a serving platter and drizzle with olive oil. Be generous, it carries flavor and helps everything cling.
- Add dukkah and herbs:
- Sprinkle dukkah generously over each egg half, then scatter the fresh parsley, cilantro, and mint on top. Season with sea salt and black pepper to taste.
- Serve:
- Bring the platter to the table immediately, optionally with warm pita or crusty bread for scooping.
Save to Pinterest The first time I brought these to a brunch potluck, someone asked if I had ordered them from a cafe. I said no and watched her take a photo before eating, which is when I knew this recipe was a keeper.
Making Your Own Dukkah
If you cannot find dukkah at the store, making it is surprisingly simple and your kitchen will smell incredible. Toast two tablespoons each of hazelnuts and sesame seeds with one tablespoon each of coriander, cumin, and fennel seeds, plus a teaspoon of black peppercorns in a dry skillet until fragrant. Let everything cool, then pulse it in a food processor with half a teaspoon of sea salt until coarsely ground, not powdered. Store it in an airtight jar and use it on everything from roasted vegetables to yogurt.
Serving Suggestions
These eggs are beautiful on their own, but they also work as part of a larger spread. I like to serve them alongside labneh, sliced tomatoes, cucumbers, and olives for a relaxed Middle Eastern style breakfast. Sometimes I add a drizzle of lemon juice right before serving, which cuts through the richness and makes the herbs taste even brighter.
Storage and Variations
You can boil and peel the eggs a day ahead and keep them whole in the fridge, then slice and dress them just before serving. If you want to switch things up, try poached eggs or even soft scrambled eggs with the same toppings.
- Add a dollop of Greek yogurt or labneh under each egg half for extra creaminess.
- Swap the fresh herbs for whatever you have, like dill, chives, or basil.
- For a little heat, sprinkle on Aleppo pepper or a pinch of cayenne with the dukkah.
Save to Pinterest This dish proves that a few good ingredients and a little technique can make breakfast feel like an occasion. I hope it becomes one of your go-to recipes when you want something nourishing, beautiful, and completely effortless.
Recipe FAQs
- → What is dukkah and how does it enhance the eggs?
Dukkah is an Egyptian blend of toasted nuts, seeds, and spices that adds a crunchy texture and aromatic flavor, perfectly complementing the creamy eggs.
- → How do I achieve jammy yolks for this dish?
Gently boil eggs for about 7 minutes, then cool in ice water to stop cooking. This technique ensures soft, slightly runny yolks.
- → Can I use store-bought dukkah?
Yes, store-bought dukkah works well and saves time, but homemade versions allow for customizing flavors to your preference.
- → What herbs work best with dukkah-spiced eggs?
Fresh parsley, cilantro, and mint offer a bright, fresh contrast to the rich, spiced eggs, enhancing overall flavor.
- → Are there serving suggestions to complement the dish?
Serving with crusty bread or warm pita provides texture and makes it perfect for scooping and enjoying the flavorful eggs.