Fried boiled egg with dukka

Fried boiled egg with dukka

By
From
Cairo Kitchen
Serves
2
Photographer
Jonathan Gregson

Dukka is a coarsely ground mixture of seeds, spices and nuts and is Egypt’s equivalent to Lebanon’s za’atar. The spices, seeds and nuts used for the dukka vary widely from family to family, but usually cumin, coriander, sesame, salt and pepper are included. Highly addictive, dukka and boiled eggs are served throughout Cairo on street carts and in breakfast shops. For this recipe, we used fried soft-boiled eggs for added texture. The eggs are dipped in the dukka and eaten either with semit, baladi or shamsi bread.

Ingredients

Quantity Ingredient
4 eggs
vegetable oil, for deep-frying
30g flour, for dusting
salt
freshly ground black pepper

For the dukka

Quantity Ingredient
50g sesame seeds
25g coriander seeds
20g cumin seeds
50g skinned peanuts
salt
freshly ground black pepper

Method

  1. To make the dukka, toast the seeds and peanuts separately by placing in a dry frying pan over a medium heat and stirring for a few minutes until they turn golden brown. Combine in a spice grinder with salt and pepper, to taste, and blend until the texture is coarse. Store in an airtight container.
  2. For the eggs, bring a pan of water to the boil, then add the eggs and cook for 5 minutes for soft boil, increasing the time by another minute or so if you prefer your eggs firmer. Drain the eggs and cool completely under cold running water. Peel under running water to easily remove the shells.
  3. Heat a deep fryer or a pan of vegetable oil until a small piece of bread will cook until golden brown in 30 seconds.
  4. Lightly dredge the eggs in the flour, dusting off any excess, then deep-fry in the vegetable oil for a minute or two until they are golden brown. Remove the eggs from the oil, roll in the dukka and season with salt and pepper.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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