Egyptian eggs with dukkah

Egyptian eggs with dukkah

By
From
Arabesque
Photographer
William Meppem

We were first introduced to dukkah by our Egyptian friend Denise. Dukkah is a coarsely ground mixture of sesame seeds, hazelnuts and heady cumin and coriander. It is delicious eaten on oil-dunked bread for breakfast or as a snack. In recent years it has also become fashionable in trendy restaurants, which offer little bowls of it for preprandial snacking. These deep fried Egyptian eggs are delicious but for a simpler dish, sprinkle dukkah on soft-boiled eggs and eat with hot buttered toast.

Ingredients

Quantity Ingredient
Dukkah
4 eggs
plain flour, for dusting
vegetable oil, for deep-frying

Method

  1. Soft-boil the eggs for 3 minutes. Cool them down under running water and peel them carefully. Dust them in plain flour and then deep-fry each egg for 1–1 1/2 minutes, or until they are golden-brown. Remove them from the oil and immediately roll them in dukkah.
  2. Eat them straight away as a snack or as a light lunch with hot buttered toast. They also make a good accompaniment to cured meats, or serve them with a tangy goat’s cheese salad or mixed green leaves as a starter.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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