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Egyptian Eggs with Dukkah

Neil Perry versed Greg Malouf in a Cook Off where eggs were the theme ingredient. See what Greg came up with.


  • Dukkah Spice Mix

  • 8 tablespoons sesame seeds lightly toasted

  • 4 tablespoons coriander seeds roasted and crushed

  • 3 tablespoons cumin seeds roasted and crushed

  • 50 g Hazelnuts toasted, peeled and crushed

  • 1 teaspoon sea salt

  • 0.5 teaspoon White pepper

  • 4 Eggs

  • Plain Flour for dusting

  • vegetable oil for deep frying

  • 1 bulb Fennel thinly sliced

  • 2 cups Flat-leaf parsley whole leaves

  • 1 small purple Onion thinly sliced

  • 60 ml Extra Virgin Olive Oil

  • of 1/2 - 1 Lemon or lime

  • 1 teaspoon dried Mint

  • Salt

  • Pepper

  • 100 g Bulgarian feta


  • 1.

    Roast each ingredient separately, and rub away as much of the brown skin from the hazelnuts as you can.

  • 2.

    Pound the seeds using a mortar and pestle or whiz them carefully in a spice or coffee grinder.

  • 3.

    When you grind the sesame seeds and hazelnuts be careful not to over grind them or they will disintegrate

  • 4.

    Into an oily paste.

  • 5.

    Soft boil the eggs for 3 minutes.

  • 6.

    Cool down under running water and peel carefully.

  • 7.

    Dust them in plain flour and then deep fry each egg for 1-1½ minutes, or until golden brown.

  • 8.

    Remove from the oil and immediately roll them in dukkah.

  • 9.

    To make the salad, mix together the fennel flat leaf parsley, onion and dried mint.

  • 10.

    Whisk together the olive oil and lime juice and season with salt and pepper.

  • 11.

    Dress the salad and crumble over the fetta.

  • 12.

    Divide among serving plates.

  • 13.

    Place a Dukkah egg on top of the salad, drizzle over a little extra virgin olive oil, and serve immediately.

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