Egyptian Eggs With Dukkah

Recipe by IngridH
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READY IN: 15mins
SERVES: 4
YIELD: 4 eggs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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