This post was sponsored by Happy Egg Co. Thank you for supporting the brands that make Beyond Sweet and Savory possible. These dukkah crusted eggs make an eggcellent breakfast staple. The dukkah lends an irresistible, aromatic, nutty flavor to a perfect 7 minute soft boiled egg.
Growing up, we had chickens and ducks roaming our garden. One of my favorite childhood memories is collecting eggs from the coop in the morning. My mom would turn them into the most delicious breakfast—sunny side up, scrambled, soft boiled, baked, and poached. With eggs being our breakfast essential, we’re so excited to partner with Happy Egg Co. to bring you this dukkah-crusted egg recipe to spice up your morning routine.
Now that we don’t have chickens and ducks, picking ethically raised eggs is important to us. When I don’t have access to farmers market eggs, Free-est of the Free Range™ eggs are my go-to. They are American Humane® Certified and available at your local Albertsons in the egg section. These eggs come from small family farms in Missouri and Arkansas, with over eight acres of outdoor access for the hens to forage freely every day. Healthy and happy hens produce fuller, more nutrient-rich eggs.
To make the dukkah-crusted eggs, use the best quality eggs since they are the heroes of this dish. I use the 7-minute boil method to get the jammiest, barely-cooked yolk with white that’s neither rubbery nor runny. To make the eggs, fill a saucepan with enough water to cover the eggs. Bring it to a boil, ease them in with a slotted spoon, and set a timer for exactly seven minutes. If the water boils vigorously, lower the heat but keep it bubbling. When the timer goes off, drain the eggs immediately and dunk them in a large bowl of iced water to stop the cooking process.
While the eggs are cooling, I prepare the dukkah. Dukkah is an Egyptian mixture of ground seeds, spices, and nuts. The recipe varies widely from family to family, but the base consists of cumin, coriander, sesame, salt, and pepper. It is easy to make at home, but you can find it at specialty produce stores. I like using a combination of hazelnuts, pistachios, cumin, coriander, sesame, salt, and pepper for different colors and textures, but feel free to substitute the recipe with nuts and spices that you enjoy.
For the best tasting dukkah, toast fresh nuts and spices separately in a nonstick skillet over medium-low heat until fragrant and light golden brown. Once they’re done, add the nuts and spices to a nut grinder and process the mixture until it resembles coarse sand. Don’t process too long or you could end up with nut butter. If you don’t use it right away, store it in an airtight container and use it later as a sprinkle on dips, soups, salads, and vegetables or a crust for fish, chicken, and other proteins.
Once the dukkah is done, I like to spread it on a large plate and roll the eggs over the mixture until it forms a delicious crust. The dukkah lends an irresistiblly aromatic, nutty flavor to the soft boiled eggs. In Egypt, these dukkah crusted eggs are typically served with semit, but I like to serve them with flatbread, hummus, and a few slices of radish for a complete breakfast. You can make your own hummus, but a quality store-bought hummus is a great alternative if you’re short on time.
Imagine the delight on your family’s face when they cut into a perfectly cooked egg to reveal a luscious, creamy, amber yolk surrounded by a delicious and nutty layer of dukkah. These dukkah-crusted eggs makes an eggcellent breakfast and will go beyond your breakfast staples.
Right now, you can save $1 off one Happy Egg product with a Just for U offer at your local Albertsons. I like Albertsons for its convenience, affordability, and access to quality products, such as these Free-est of the Free Range™ eggs.
If you like eggs, you might like the following recipes: fresh corn polenta with crispy fried eggs, ramp ricotta baked eggs, egg spring tart, or poached egg with grilled asparagus and serrano ham.
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
- 8 eggs
- water for boiling
- hummus for serving
- flatbread for serving
- radishes for serving
- 3/4 cup hazelnuts
- 1/4 cup pistachios
- 2 tbsps coriander
- 2 tbsps cumin
- 1/4 cup sesame seeds
- 1 1/2 tsps sea salt
- 1 tsp freshly ground pepper
Bring a large saucepan of water to a boil over medium-high.
Carefully lower eggs into water using a slotted spoon.
Set your alarm for 7 minutes and maintain a gentle boil.
Once the alarm goes off, transfer the eggs to an ice bath and let them chill until they are just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Set them aside until ready to use.
Heat a medium skillet on medium-low heat. Add hazelnuts and pistachios and stir 2 to 3 minutes or until fragrant and light golden brown. Immediately pour
out of hot pan to avoid over-toasting and set aside.
Add coriander, sesame and cumin seeds in same skillet on medium-low heat for 2 minutes or until fragrant and light golden brown. Immediately pour out of hot pan.
Place half of the toasted nuts in a spice and nut grinder. Process until finely ground and crumbly. Transfer the mixture to a plate and set aside.
Repeat with remaining nuts then seed mixture. Combine mixture until well blended and season with salt and pepper to taste.
Place 1/2 cup of dukkah on a plate and roll the eggs on the spice mixture until well coated.
Serve the dukkah crusted eggs with hummus and flatbread.
For the dukkah: store in an airtight container in cool, dry place up to 1 month.