Egyptian eggs with dukkah

Egyptian eggs with dukkah

By
From
New Middle Eastern Food
Serves
4 as a snack or part of a mezze selection
Photographer
Mark Roper

The smooth, bland richness of soft-boiled eggs is a perfect foil to dukkah, the popular Egyptian blend of sesame seeds, roughly ground hazelnuts and heady cumin and coriander. Here, the eggs are coated in dukkah and deep-fried, which tastes delicious and looks stunning, but for for a simpler dish, just sprinkle dukkah onto soft-boiled eggs and eat with hot buttered toast.

Ingredients

Quantity Ingredient
4 free-range eggs
plain flour, for dusting
vegetable oil, for deep-frying
Dukkah
dried shredded chilli, to garnish (optional)

Method

  1. Soft-boil the eggs for 3 minutes. Cool under running water and peel 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 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 with a tangy goat’s cheese salad or mixed green leaves as a starter.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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