Save I stumbled onto dukkah-spiced eggs on a Sunday morning when I had leftover dukkah from a mezze spread the night before. I soft-boiled a few eggs, drizzled them with olive oil, and tossed on the spice mix without much thought. The nutty crunch against the silky yolk stopped me mid-bite. I made them three mornings in a row after that, tweaking the herb blend each time until I landed on this combination.
I served these at a last-minute brunch when a friend showed up early and hungry. She watched me peel the eggs and scatter the herbs, asking what the grainy mix was. When she tasted it, she went quiet for a second, then asked for the dukkah recipe. Now she keeps a jar of it in her pantry and texts me photos whenever she makes them.
Ingredients
- Eggs: Use the freshest you can find; older eggs peel more easily, but fresh ones have richer yolks that hold their shape beautifully when halved.
- Dukkah spice mix: This Egyptian blend of toasted nuts, seeds, and spices is the heart of the dish; homemade tastes brighter, but a good store-bought version saves time without sacrificing much.
- Fresh parsley: Its clean, grassy bite balances the richness of the eggs and the warmth of the spices.
- Fresh cilantro: Adds a citrusy, herbaceous note that lifts the whole plate; swap for more parsley if you are not a fan.
- Fresh mint: A handful of chopped mint brings a cool, unexpected contrast that makes each bite feel alive.
- Extra virgin olive oil: Choose a fruity, peppery oil; it clings to the eggs and carries the dukkah into every crevice of the yolk.
- Sea salt and black pepper: A light sprinkle at the end sharpens the flavors without overwhelming the delicate spice blend.
- Crusty bread or pita: Not essential, but perfect for scooping up any olive oil and dukkah left on the plate.
Instructions
- Boil the eggs:
- Bring a medium saucepan of water to a gentle boil, then carefully lower in the eggs and simmer for seven minutes if you want jammy yolks or nine for firmer centers. The timing matters; set a timer so you do not overcook them.
- Cool and peel:
- Transfer the eggs to a bowl of ice water using a slotted spoon and let them sit for two to three minutes. Peel gently under running water; the shells should slip off without tearing the whites.
- Slice and arrange:
- Halve each egg lengthwise with a sharp knife, wiping the blade between cuts for clean edges. Arrange them cut-side up on a serving platter so the yolks face upward.
- Dress with oil and spice:
- Drizzle the olive oil over the eggs in a slow, even stream, then sprinkle the dukkah generously across each half. The oil helps the spice stick and seep into the yolk.
- Finish with herbs and seasoning:
- Scatter the chopped parsley, cilantro, and mint over the top, then add a pinch of sea salt and a few grinds of black pepper. Serve immediately while the eggs are still warm.
Save The first time I brought these to a potluck, someone asked if they were deviled eggs. I laughed and said they were simpler, just eggs with good oil and spice. By the end of the meal, the platter was empty and three people had written down the name dukkah on their phones. It became my go-to whenever I needed to contribute something quick but memorable.
Making Your Own Dukkah
Homemade dukkah takes ten minutes and fills your kitchen with the smell of toasted nuts and warm spices. Toast hazelnuts, sesame seeds, coriander, cumin, black peppercorns, and fennel seeds in a dry pan until they smell nutty and start to pop, then let them cool before pulsing them in a food processor with sea salt. Stop before it turns into a paste; you want a coarse, crunchy texture that clings to the eggs without dissolving.
Variations and Swaps
If you prefer firmer yolks, boil the eggs for ten minutes instead of seven; if you love them runny, drop it to six and handle them gently when peeling. Poached eggs work beautifully too, though they are a bit fussier to arrange on the platter. A squeeze of lemon juice over the finished dish adds brightness, especially if your dukkah leans heavy on the cumin.
Serving and Pairing Ideas
These eggs shine on their own, but they also play well with other dishes. I love them alongside roasted tomatoes, labne, and olives for a full mezze-style breakfast, or tucked into warm pita with a smear of hummus for a handheld meal. A drizzle of tahini or a handful of arugula turns them into a light lunch that feels more substantial without weighing you down.
- Serve with toasted sourdough rubbed with garlic for a heartier option.
- Pair with a simple cucumber and tomato salad dressed in lemon and olive oil.
- Add a dollop of Greek yogurt on the side to balance the spice and richness.
Save Every time I make these, I am reminded that the best recipes do not need to be complicated to feel special. Good eggs, a handful of herbs, and a spice mix that smells like a souk are enough to turn breakfast into something worth sitting down for.
Recipe Q&A
- → What is the best way to cook eggs for this dish?
Simmer eggs for about 7 minutes for jammy yolks or 9 minutes for firmer yolks to achieve the perfect texture.
- → Can I use a store-bought dukkah mix?
Yes, store-bought dukkah works well, but homemade blends offer a fresher, more aromatic flavor.
- → What fresh herbs complement the dukkah spice?
Parsley, cilantro, and mint add freshness and balance the nutty spices in dukkah.
- → Is this suitable for a vegetarian and gluten-free diet?
Yes, this dish contains eggs and herbs and uses naturally gluten-free dukkah ingredients, making it suitable for vegetarian and gluten-free diets.
- → How can I add extra flavor to the dish?
Drizzling a squeeze of lemon juice before serving enhances the brightness and adds a refreshing twist.
- → Can I serve this with bread?
Absolutely, crusty bread or warm pita are perfect companions, adding a satisfying texture contrast.