A simple, flavourful dish that pairs creamy boiled eggs with a crunchy, nutty dukkah topping. Perfect for breakfast, lunch, or a high-protein snack, this Middle Eastern-inspired combo brings texture, spice, and satisfaction to your plate. Quick to make and packed with healthy fats and protein — great on its own or with a slice of toasted sourdough.

Ingredients (Serves 2)

6 medium eggs

2 tbsp dukkah (shop-bought or homemade – see recipe below)

1 tsp olive oil or tahini (optional)

Pinch of sea salt

Chilli flakes or fresh herbs (optional garnish)

Method

Place the eggs in a saucepan and cover with cold water.

Bring to a boil, then reduce to a gentle simmer and cook for 6–8 minutes (6 for soft-boiled, 8 for firm).

Transfer the eggs to a bowl of cold water to cool for 5 minutes, then peel and slice in half.

Arrange the eggs on a plate, cut side up.

Sprinkle with dukkah, a pinch of sea salt, and a drizzle of olive oil or tahini, if using.

Finish with chilli flakes or chopped herbs for extra flavour and colour.

Classic Dukkah Recipe

Ingredients

100g blanched almonds

3 tbsp sesame seeds

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp black peppercorns

1 tsp sea salt

Method

Toast almonds in a dry pan until lightly golden.

Toast sesame, coriander, and cumin seeds separately until fragrant.

Lightly crush peppercorns in a mortar or grinder.

Blend or pound everything together until coarse (not a powder — you want texture).

Taste and adjust salt.

Serving Ideas

With hard-boiled eggs

Sprinkled over houmous or roasted vegetables

Mixed with olive oil and used as a bread dip

Nutritional Information (Per Serving – 3 Eggs + Dukkah)

Calories: ~320 kcal

Protein: ~19 g

Fat: ~25 g

Saturated Fat: ~4.5 g

Carbohydrates: ~3 g

Sugars: ~0.6 g

Fibre: ~1.5 g

Makes: 3–4 trays of thin, crunchy crackers

Ingredients

200g gram flour (chickpea flour)

100g cornflour

100ml olive oil

300ml cold water

1–2 tsp ground turmeric (adjust for colour)

2–3 tbsp seeds (cumin or nigella recommended)

Coarse sea salt, to taste

Method

Preheat oven to 160°C fan (180°C conventional).

In a bowl, whisk together gram flour, cornflour, turmeric, olive oil, and cold water until smooth.

Stir in seeds and a pinch of coarse sea salt.

Line 3–4 baking trays with parchment or silicone sheets.

Pour the mixture evenly across trays, spreading into a thin, level layer (the thinner, the crispier).

Bake for 15–20 minutes, until golden and crisp. Check at 15 minutes — the edges should be firm and starting to lift.

Leave to cool on trays, then break into rustic crackers or cut into shapes while still warm.