Dukkah Eggs

Name: Dukkah Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 4 large eggs; 1/4 cup dukkah spice blend; 2 tbsp olive oil; 1/4 tsp salt; 1/8 tsp black pepper; 1 pita bread; 1/2 lemon wedge (for serving)

Soft or hard-boiled eggs coated in Egyptian dukkah spice blend. Nutty, savory, and perfectly spiced. Trending breakfast showstopper.

20 minEasyServes 2150 cal/serving

Middle EasternBreakfastStovetopVegetarianGluten-Free

Ingredients

4 large eggs
1/4 cup dukkah spice blend
2 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
1 pita bread
1/2 lemon wedge (for serving)

Instructions

1

Bring a small pot of water to a boil. Carefully add 4 large eggs and cook for 6 minutes for soft-boiled or 12 minutes for hard-boiled.
2

Remove eggs with a slotted spoon and transfer to ice water. Once cool, carefully peel.
3

Place 1/4 cup dukkah spice blend in a small shallow bowl.
4

Halve each egg and brush cut sides lightly with 2 tbsp olive oil. Gently dip the cut side into dukkah, coating evenly.
5

Arrange on a plate, drizzle with extra oil, sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
6

Serve immediately with warm 1 pita bread and 1/2 lemon wedge (for serving) for squeezing.

Questions

How long does Dukkah Eggs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Dukkah Eggs?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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