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