Oven Eggs With Olive Oil and Dukkah 1.000

Deb Lindsey for The Washington Post

Apr 16, 2014

Dukkah is a savory, ground blend of nuts and spices that enhances just about everything. You'll make enough of it here to use in other dishes as well.

Be sure to have crusty bread or toasted pita on hand, because you'll want to dip it into the seasoned olive-oil bath that these eggs cook in.

Make Ahead: The dukkah can be refrigerated in an airtight container for a few weeks.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • For the dukkah
  • 1 tablespoon coriander seed
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon fennel seed
  • 1 1/2 teaspoons cumin seed
  • 3 tablespoons roasted unsalted pistachios or hazelnuts
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon salt
  • For the eggs
  • 1 tablespoon extra-virgin olive oil
  • 2 large eggs, at room temperature


For the dukkah: Heat a small saute pan or skillet over medium heat. Add the coriander and peppercorns; toast them, constantly swirling the pan over the heat until aromatic, for about 30 seconds.

Add the fennel seed; toast, swirling for about 30 seconds. Add the cumin seed; toast until fragrant. Remove from the heat to cool.

Use a spice grinder or mortar and pestle to grind the cooled spices into tiny pieces, but not a powder. Add the pistachios or hazelnuts; grind or pound them to small crumbs, taking care not to overwork the mixture into a paste. The texture should be like that of homemade bread crumbs. Stir in the sesame seeds and salt. The yield is a scant 1/2 cup.

For the eggs: Preheat the oven to 325 degrees.

Pour the oil into the bottom of a small, shallow baking dish. Crack in the eggs, then sprinkle 1 tablespoon of the dukkah over the top. Bake to your desired doneness: about 15 minutes for loose yolks, 18 to 20 minutes for partially or fully set yolks.

Serve hot.

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Recipe Source

Adapted from "Eggs on Top: Recipes Elevated by an Egg," by Andrea Slonecker (Chronicle, 2014).

Tested by Jim Webster.

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