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5 from 5 votes

Dukkah crusted eggs

Prep Time15 mins
Cook Time12 mins
Course: Breakfast
Servings: 4 servings
Author: Vy Tran


  • Spice grinder


  • 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


7-minute boil eggs

  • 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.