Hard Boiled Eggs with Dukkah and Olive Salad

    25 minutes

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

    4 people made this

    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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