Hard Boiled Eggs with Dukkah and Olive Salad

Hard Boiled Eggs with Dukkah and Olive Salad


1 person made this

A lovely Middle Eastern light lunch or snack, hard boiled eggs are served with a mix of ground nuts and spices called dukkah.

Serves: 4 

  • 4 eggs
  • For the dukkah
  • 50g hazelnuts
  • 6 tablespoons sesame seeds
  • 3 tablespoons cumin seeds
  • 4 tablespoons coriander seeds
  • For the salad
  • 2 Lebanese cucumbers
  • 6 red radishes
  • 1 cup black olives
  • salt
  • extra virgin olive oil

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    For the eggs:

  1. Put the eggs in a pot and cover with cold water. When the water is just coming to the boil, reduce heat and simmer 8 minutes. Cool and peel.
  2. For the dukkah:

  3. Roast the hazelnuts in a preheated 180 degrees C oven until golden. Rub them in a tea towel to remove the skins, then place in a food processor or spice grinder with the sesame seeds, cumin and coriander. Grind until a little coarse and season with salt.
  4. To serve:

  5. Cut the cucumbers and radishes into small pieces, arrange on a plate and sprinkle with salt and olive oil. Peel the eggs and serve with the olives and a bowl of dukkah for dipping.

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