Egyptian Eggs With Dukkah

Total Time
15mins
Prep 10 mins
Cook 5 mins

From 'artichoke to za'atar'. These would make a wonderful snack or appetizer. Posted for ZWT6. Prep time is for heating the deep frying oil.

Ingredients Nutrition

Directions

  1. DUKKAH.
  2. 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).
  3. Rub the skins off of the hazelnuts as much as possible.
  4. 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.
  5. EGGS.
  6. Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
  7. Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
  8. Remove from the oil and roll in the Dukkah.
  9. Serve immediately with a light salad for an appetizer, or as is for a quick snack.

Reviews

(2)
Most Helpful

These were very good eggs. I cooked the eggs, peeled them and then rolled them in the dukkah. Very tasty and healthy. I skipped the deep frying part. Thanks for sharing the recipe. Made for ZWT6.

Pesto lover June 13, 2010

Different. Pretty tasty. I made ours gluten free using rice flour and rather than deep frying in vegetable oil in order to be soy free, I used some extra virgin olive oil and lots of sweet (unsalted) butter and turned the eggs to brown each side in a cast iron pan. I coated with previously made recipe#479862 which was 5 star. As they cooled the outer layer of egg became tougher, just for the info not for the rating. Made for WELCOME TO EGYPT!

UmmBinat May 26, 2012

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