Fried Boiled Egg With Dukka Recipe
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Chef-author Suzanne Zeidy's recent cookbook, Cairo Kitchen, which bears the name of her Cairo restaurant, is more than just a colorful collection of recipes — it's a slice of history. Learn the stories behind some of Egypt's most beloved home-cooked dishes, street food and more. Elevate the humble boiled egg with a quick fry and a roll in an herb and spice blend.
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.
- 1 teaspoon vinegar
- 4 eggs
- vegetable oil
- 2 tablespoons flour
- salt and freshly-ground black pepper
- 1/4 cup sesame seeds
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1/4 cup skinned peanuts
- salt and freshly-ground black pepper
- To make the dukka, toast the seeds and peanuts separately by placing them in a dry frying pan and stirring for a few minutes until they turn golden brown. Combine in a spice grinder with salt and pepper and blend until the texture is coarse. Store in an airtight container.
- For the eggs, bring a pan of water and a teaspoon of vinegar to a boil, then add the eggs and cook for 5 minutes for soft-boiled eggs, continuing to cook for 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.
- Heat a deep fryer or a pan of vegetable oil until a small piece of bread will cook until golden brown when in the oil for 30 seconds.
- Lightly dredge the eggs in the flour, dusting off any excess, then deep-fry them 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.
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