Dukkah Eggs

Step 1

Place a small dry skillet over medium heat and add the hazelnuts, stirring constantly for 2–3 minutes until they turn golden brown and smell strongly nutty, then transfer to a plate.

Step 2

Return the skillet to medium heat, add the sesame seeds, and stir constantly for 90 seconds until they turn golden and smell toasty, then transfer to the plate with hazelnuts.

Step 3

Add the coriander seeds to the skillet and stir constantly for 60 seconds until fragrant, then add the cumin seeds and stir together for another 60 seconds.

Step 4

Pour the toasted coriander and cumin seeds into a spice grinder or food processor, then add the hazelnuts and sesame seeds and pulse 8–10 times until the texture resembles coarse breadcrumbs with some whole seed pieces still visible.

Step 5

Transfer the dukkah to a shallow bowl, add the dried mint, and stir to combine; set aside.

Step 6

Crack all 4 eggs into a medium bowl, add a pinch of salt and a pinch of pepper, and whisk vigorously with a fork until the yolks and whites are completely uniform and no streaks remain.

Step 7

Place a medium nonstick skillet over medium-low heat, add 2 tablespoons of olive oil, and wait 45 seconds until the oil is warm but not shimmering.

Step 8

Pour the egg mixture into the warm oil and let it sit undisturbed for 20 seconds so a thin layer sets on the bottom.

Step 9

Using a rubber spatula, gently push the cooked egg layer from the edge toward the center of the pan, tilting the pan so the uncooked egg flows to the edge; repeat this motion every 15 seconds for 3–4 minutes until the eggs look soft and creamy with no visible raw liquid.

Step 10

Divide the soft scrambled eggs between two shallow bowls or plates, leaving the eggs slightly heaped in the center.

Step 11

Sprinkle 3–4 tablespoons of the dukkah spice blend over each portion of eggs, coating the surface generously.

Step 12

Serve immediately with warm pita bread on the side for scooping and dipping into the eggs.