Dukkah Spiced Eggs Delight (Printable)

Soft-boiled eggs drizzled with olive oil, dukkah spice, and fresh parsley, cilantro, and mint.

# Ingredient List:

→ 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

# Directions:

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 egg halves on a serving platter and drizzle evenly with extra virgin olive oil.
05 - Sprinkle generously with dukkah spice mix and scatter fresh parsley, cilantro, and mint over the top.
06 - Season with sea salt and freshly ground black pepper to taste. Serve immediately, optionally with crusty bread or warm pita.

# Expert Advice:

01 -
  • It transforms plain eggs into something restaurant-worthy in under twenty minutes.
  • The dukkah adds crunch, warmth, and complexity without any complicated technique.
  • You can prep the spice mix ahead and keep it in a jar for weeks of quick breakfasts.
02 -
  • Do not skip the ice bath or your eggs will overcook and turn grey around the yolks.
  • If your dukkah tastes flat, toast it gently in a dry pan for thirty seconds to wake up the oils.
03 -
  • Use eggs that have been in your fridge for at least five days because they peel more easily than very fresh ones.
  • Keep a jar of dukkah on hand and you will find yourself putting it on everything from avocado toast to grilled chicken.
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