Egyptian Eggs With Dukkah

1. 1

   DUKKAH.

2. 2

   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. 3

   Rub the skins off of the hazelnuts as much as possible.

4. 4

   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. 5

   EGGS.

6. 6

   Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.

7. 7

   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. 8

   Remove from the oil and roll in the Dukkah.

9. 9

   Serve immediately with a light salad for an appetizer, or as is for a quick snack.

* Per serving · 4 servings · Values may vary.

No additional tips available.