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    You are in: Home / Recipes / Egyptian Eggs With Dukkah Recipe
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    Egyptian Eggs With Dukkah

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    IngridH's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    eggs

    Units: US | Metric

    Directions:

    1. 1
      DUKKAH.
    2. 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. 3
      Rub the skins off of the hazelnuts as much as possible.
    4. 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. 5
      EGGS.
    6. 6
      Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
    7. 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. 8
      Remove from the oil and roll in the Dukkah.
    9. 9
      Serve immediately with a light salad for an appetizer, or as is for a quick snack.

    Ratings & Reviews:

    • on June 13, 2010

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2012

      45

      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 Dukka - Egyptian Spice Mix 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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egyptian Eggs With Dukkah

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.5
     
    Calories from Fat 233
    68%
    Total Fat 25.9 g
    39%
    Saturated Fat 3.7 g
    18%
    Cholesterol 186.0 mg
    62%
    Sodium 663.8 mg
    27%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 6.6 g
    26%
    Sugars 1.1 g
    4%
    Protein 14.2 g
    28%

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