Dukkah crusted eggs

Ingredients

• 8eggs
• as neededwater, for boiling
• to servehummus
• to serveflatbread
• to serveradishes
• 100 g (¾ cup)hazelnuts
• 30 g (¼ cup)pistachios
• 2 tbspcoriander seeds
• 2 tbspcumin seeds
• 36 g (¼ cup)sesame seeds
• 1½ tspsea salt
• 1 tspfreshly ground black pepper

Instructions

1. 1

   Boil the eggs

   Bring a large saucepan of water to the boil over a medium-high heat. Carefully lower in the eggs with a slotted spoon, then keep the water at a gentle boil for 7 minutes.

2. 2

   Cool and peel

   Transfer the eggs to an ice bath and chill until just slightly warm, about 2 minutes. Gently crack the shells all over and peel them, starting at the wider end where the air pocket is. Set aside.

3. 3

   Toast the nuts

   Warm a medium frying pan over a medium-low heat. Add the hazelnuts and pistachios and stir for 2–3 minutes, until fragrant and lightly golden. Tip them out of the hot pan straight away and set aside.

4. 4

   Toast the seeds

   In the same pan over a medium-low heat, toast the coriander, sesame and cumin seeds for 2 minutes, until fragrant and lightly golden. Tip them out of the pan immediately.

5. 5

   Grind the dukkah

   Grind half the toasted nuts in a spice and nut grinder until finely ground but still crumbly. Transfer to a plate. Repeat with the remaining nuts, then grind the seed mixture. Combine everything and season with the salt and pepper to taste.

6. 6

   Coat and serve

   Spread ½ cup of dukkah on a plate and roll the eggs in it until well coated. Serve with hummus and flatbread.

What is dukkah?

Dukkah is a Middle Eastern seasoning made from toasted nuts, seeds and spices, often served with bread and a dip. Its name and exact blend vary by tradition and household.

Here, hazelnuts and pistachios bring richness, while coriander, cumin and sesame add a warm, savoury crunch. Coating soft-boiled eggs makes the contrast between creamy yolk and crisp spice mix the centre of the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 17g protein, 10g carbs, 25g fat.

The eggs provide most of the protein, while the hazelnuts, pistachios and sesame contribute much of the fat and energy; the nuts and seeds also supply some carbohydrate and fibre. Hummus and flatbread add further energy and carbohydrates, but their quantities are not specified here. Balance the plate with plenty of radishes and use hummus and flatbread to suit your appetite.

Getting the eggs right

Seven minutes in gently boiling water gives the eggs a tender white and a soft, jammy centre. Lower them in carefully so they do not crack on the bottom of the pan.

Ice-bath timing: the brief chill stops the cooking and makes the eggs easier to handle. Starting the peel at the broad end can help you get under the shell near its air pocket.

Toast each batch separately

Nuts: keep the pan at medium-low heat and stir constantly for 2–3 minutes. Take them out as soon as they smell fragrant and turn lightly golden; they can continue to toast in the hot pan.

Seeds: toast the coriander, sesame and cumin for 2 minutes in the same pan. Their smaller size means they can scorch quickly, so tip them out as soon as they are aromatic.

Aim for a crumbly grind

Grind the nuts in batches, then process the seeds separately as directed. Stop when the mix is finely ground but still crumbly; grinding for too long can turn the nuts oily and pasty.

Combine the batches thoroughly so every egg gets a balanced coating of nuts, seeds and spice. Taste the dukkah before adding salt, as the recipe’s full measure may be more than you prefer.

Coat just before serving

Roll the peeled eggs in the dukkah while they are dry so the mixture adheres evenly. Use ½ cup on the plate for coating, as directed, and keep any extra dukkah for another use.

The eggs are at their best soon after coating, when the spice mixture is still crisp. Serve them with hummus and flatbread, with radishes alongside for a fresh, peppery bite.

Make it a sharing plate

Hummus gives you a creamy dip for the eggs and flatbread, while radishes add crunch and a little sharpness. Cut the eggs in half at the table if you want to show their soft centres.

Keep the dukkah in a separate dish if you are serving the eggs over a longer meal. That way, the remaining mixture stays dry and crisp.

Recipe notes & tips

• Use eggs straight from the fridge and lower them gently into the water with a slotted spoon.
• Keep the water at a gentle boil rather than a vigorous one while the eggs cook.
• Tip the nuts and seeds out of the pan immediately after toasting to prevent carry-over browning.
• Grind in batches and stop while the dukkah is still crumbly.
• Dry the peeled eggs gently before rolling them so the coating sticks evenly.

Variations

• Add chilli: stir a little chilli into the finished dukkah for a hotter coating.
• Try almonds: replace some or all of the hazelnuts with toasted almonds.
• Use more herbs: add dried mint to the ground mixture for a fresh, savoury note.
• Make it nut-free: replace the nuts with extra seeds, toasting them carefully.
• Serve with vegetables: add cucumber or carrot sticks alongside the radishes.

Common mistakes to avoid

• Boiling too vigorously: the eggs may knock together and crack; keep the water at a gentle boil.
• Overcooking the eggs: the centres will firm up; set a timer for 7 minutes.
• Leaving toasted ingredients in the pan: residual heat can burn them; tip them out straight away.
• Grinding to a paste: the nuts release oil; process in short bursts and stop at a crumbly texture.
• Coating damp eggs: the dukkah can clump; pat the peeled eggs dry before rolling.

How to store

Keep leftover dukkah in an airtight container in a cool, dry place for up to 2 weeks. Refrigerate peeled eggs and eat within 2 days; reheat gently in hot water if you prefer them warm, then coat just before serving. Store hummus and flatbread separately according to their packaging.

Frequently asked questions