Egyptian Eggs with Dukkah

Time

Prep 10 min · Cook 5 min · 15 min total

Difficulty

easy

1. 1

   DUKKAH. Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).

2. 2

   Rub the skins off of the hazelnuts as much as possible. Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.

3. 3

   EGGS. Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.

   3 min
4. 4

   Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.

5. 5

   Remove from the oil and roll in the Dukkah. Serve immediately with a light salad for an appetizer, or as is for a quick snack.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.