Boiled Eggs with Dukkah Dip Pot
Snack · Egyptian · Ready in 14 min · Serves 1
Two jammy eggs with a toasted Egyptian dukkah for dipping. The oldest snack in the world, given its best seasoning.
Per serving
- Calories
- 220
- Protein
- 15 g
- Carbs
- 4 g
- Fat
- 16 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron24%
- Vitamin D10%
- B1237%
- Zinc22%
- Magnesium18%
- Omega-39%
- Folate15%
- Calcium11%
- Potassium6%
- Vitamin C0%
- Vitamin A14%
- Riboflavin49%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 2 whole Eggs
- 1 tbsp Sesame seeds
- 0.5 tsp Cumin seeds
- 0.5 tsp Coriander seeds
- 10 g Flaked almonds
- 0.3 tsp Salt
Method
- 1
Boil 2 eggs over high heat for 7 minutes, then cool under cold running water for 1 minute and peel.
- 2
Toast 1 tbsp sesame seeds, the cumin and coriander seeds and 10g flaked almonds in a dry pan over medium heat for 2 minutes until fragrant, then crush roughly with the salt.
- 3
Halve the eggs into a pot with the dukkah in a corner for dipping. Keeps a day chilled. Peel-day is best-day.
