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Egyptian Eggs With Dukkah

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Ingredients

Adjust Servings:
8 tablespoons sesame seeds
4 tablespoons coriander seeds
3 tablespoons cumin seeds
1/2 cup hazelnuts
1 teaspoon salt
1/2 teaspoon pepper
4 eggs
1/4 cup flour, for dusting
vegetable oil (for deep frying)

Nutritional information

341.6
Calories
233 g
Calories From Fat
25.9 g
Total Fat
3.7 g
Saturated Fat
186 mg
Cholesterol
663.9 mg
Sodium
18.3 g
Carbs
6.6 g
Dietary Fiber
1.1 g
Sugars
14.2 g
Protein
104g
Serving Size

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Egyptian Eggs With Dukkah

Features:
    Cuisine:

    Different. Pretty tasty. I made ours gluten free using rice flour and rather than deep frying in vegetable oil in order to be soy free, used some extra virgin olive oil and lots of sweet (unsalted) butter and turned the eggs to brown each side in a cast iron pan. I coated with previously made recipe#479862 which was 5 star. As they cooled the outer layer of egg became tougher, just for the info not for the rating. Made for WELCOME TO EGYPT!

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Egyptian Eggs With Dukkah, From ‘artichoke to za’atar’ These would make a wonderful snack or appetizer Posted for ZWT6 Prep time is for heating the deep frying oil , Different Pretty tasty I made ours gluten free using rice flour and rather than deep frying in vegetable oil in order to be soy free, used some extra virgin olive oil and lots of sweet (unsalted) butter and turned the eggs to brown each side in a cast iron pan I coated with previously made recipe#479862 which was 5 star As they cooled the outer layer of egg became tougher, just for the info not for the rating Made for WELCOME TO EGYPT!, These were very good eggs I cooked the eggs, peeled them and then rolled them in the dukkah Very tasty and healthy I skipped the deep frying part Thanks for sharing the recipe Made for ZWT6


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    Steps

    1
    Done

    Dukkah.

    2
    Done

    Roast the Sesame Seeds, Coriander Seeds, Cumin Seeds, and Hazelnuts Until Golden and Fragrant. (you May Need to Do Each of These Separately, So None of Them Scorch).

    3
    Done

    Rub the Skins Off of the Hazelnuts as Much as Possible.

    4
    Done

    Combine the Seeds and Nuts in a Spice or Coffee Grinder, and Grind Until They Are Chopped, but not Pulverized Into a Paste. Add the Salt and Pepper. If You Have Any of the Dukkah Left Over, Keep It in a Airtight Container in the Refrigerator.

    5
    Done

    Eggs.

    6
    Done

    Soft Boil the Eggs For 3 Minutes, Then Cool and Peel Under Running Water to Easily Remove the Shells.

    7
    Done

    Lightly Dredge the Eggs in the Flour, Dusting Off Any Excess, Then Deep Fry For a Minute or Two, Until They Are Golden Brown.

    8
    Done

    Remove from the Oil and Roll in the Dukkah.

    9
    Done

    Serve Immediately With a Light Salad For an Appetizer, or as Is For a Quick Snack.

    Avatar Of Evelyn Martin

    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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