Dukkah Spiced Eggs Delight

# What you'll need:

→ Eggs

01 - 8 large eggs

→ Dukkah Spice Mix

02 - 3 tablespoons dukkah (store-bought or homemade)

→ Fresh Herbs

03 - 2 tablespoons fresh parsley, finely chopped

04 - 2 tablespoons fresh cilantro, finely chopped

05 - 2 tablespoons fresh mint, finely chopped

→ Additional

06 - 2 tablespoons extra virgin olive oil

07 - Sea salt, to taste

08 - Freshly ground black pepper, to taste

09 - Optional: crusty bread or pita, for serving

# Preparation steps:

01 - Bring a medium saucepan of water to a gentle boil and carefully lower in the eggs. Simmer for 7 minutes for jammy yolks or 9 minutes for firmer yolks.

02 - Remove eggs with a slotted spoon and transfer to a bowl of ice water; let cool for 2 to 3 minutes.

03 - Gently peel the eggs and slice each in half lengthwise.

04 - Arrange the egg halves on a serving platter and drizzle evenly with extra virgin olive oil.

05 - Sprinkle generously with dukkah spice mix and scatter fresh herbs over the top.

06 - Season with sea salt and freshly ground black pepper to taste.

07 - Serve immediately, optionally accompanied by crusty bread or warm pita.

# Expert advice:

01 -

It transforms humble eggs into something that feels special without any real effort.
The dukkah adds texture and warmth that plain salt and pepper could never match.
Fresh herbs brighten every bite and make the whole dish smell like spring.

02 -

Start your timer the moment the eggs hit the water or you will overcook them and lose that perfect jammy center.
Peel the eggs while they are still slightly warm; if you wait too long they stick to the shell and tear.
Dukkah should be sprinkled generously, not timidly; the crunch is half the point.

03 -

Make a double batch of dukkah and keep it in a jar; it's incredible on roasted carrots, avocado toast, and grilled fish.
If your eggs crack while boiling, add a splash of vinegar to the water to help the whites set quickly and seal the crack.