Dukkah Spiced Eggs Delight

# What You'll Need:

01 - 8 large eggs

02 - 3 tbsp dukkah (store-bought or homemade)

03 - 2 tbsp fresh parsley, finely chopped

04 - 2 tbsp fresh cilantro, finely chopped

05 - 2 tbsp fresh mint, finely chopped

06 - 2 tbsp extra virgin olive oil

07 - Sea salt, to taste

08 - Freshly ground black pepper, to taste

09 - Optional: crusty bread or pita, to serve

01 - Fill a medium saucepan with water and bring to a gentle boil.

02 - Lower eggs carefully into boiling water and simmer for 7 minutes for jammy yolks or 9 minutes for firmer yolks.

03 - Remove eggs using a slotted spoon and transfer to a bowl of ice water. Let sit for 2 to 3 minutes to cool.

04 - Gently peel the eggs and slice each egg in half lengthwise.

05 - Place the halved eggs on a serving platter and drizzle with extra virgin olive oil.

06 - Sprinkle dukkah evenly over the eggs, then scatter fresh parsley, cilantro, and mint on top.

07 - Season with sea salt and freshly ground black pepper to taste. Serve immediately, optionally accompanied by crusty bread or warm pita.

01 -

The dukkah hits you with a complex warmth that transforms a simple egg into something restaurant-worthy.
It comes together in under twenty minutes, making it perfect for when you want to feel fancy without the fuss.
Fresh herbs scattered on top add a brightness that keeps every bite from feeling heavy or one-dimensional.

02 -

The timing on soft-boiled eggs is non-negotiable—even sixty seconds makes a difference between jammy and overdone, so set that timer and don't guess.
Making your own dukkah completely transforms the dish; store-bought is fine in a pinch, but toasting those seeds yourself fills your kitchen with a fragrance that becomes part of the memory.

03 -

If you can't find hazelnuts for homemade dukkah, almonds work beautifully and offer a slightly different texture and flavor profile.
Don't skip the ice bath—those few minutes transform the cooking process and give you reliable, beautiful results every single time.