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Dukkah Fried Eggs

Dukkah Fried Eggs

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Servings 1 serving

Equipment

  • 1 8 or 10 inch cast iron or non stick slillet with lid

Ingredients
  

  • 2 teaspoons unsalted butter
  • 2 Tablespoons dukkah
  • 2 large eggs
  • 1 slice sourdough toast

Instructions
 

  • Melt the butter: Place an 8- or 10-inch skillet over medium heat. Add the butter and let it melt.
  • Toast the dukkah: Spoon the dukkah into the melted butter and spread it evenly across the pan. Let it sizzle for about 20–30 seconds to lightly toast the spices.
  • Add the eggs: Crack the eggs directly over the dukkah. Season with a pinch of salt and pepper.
  • Cover and cook: Turn the heat down to low, cover the skillet, and cook for 1–2 minutes, until the whites are just set but the yolks are still jammy.
  • Serve: Slide the eggs onto a plate and serve immediately with sourdough toast for dipping.

Notes

  • Lightly toasting the dukkah in butter intensifies its nutty aroma.
  • Cooking the eggs over low heat with a lid creates steam which helps the whites set gently while keeping the yolks perfectly runny. 
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