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.