Dukkah-Rolled Middle Eastern Eggs

Dukkah-Rolled Middle Eastern Eggs

4.00rating out of 5

(612 reviews from our customers)

Prep Time

35 min


Middle Eastern

Use within

6-7 days

These eggs are cooked somewhere between soft and hard boiled, giving them a solid shape with a yielding middle. We've served them rolled in a hazelnut 'dukkah': a traditional Egyptian spice blend seasoning made with toasted nuts. Finished with a cool garlic yoghurt and harissa braised cherry tomatoes. Eggstra special stuff!

Prep Time

35 min


Middle Eastern

Use within

6-7 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
10g fresh dill
1 garlic clove
2 tbsp hot harissa paste
Nigella seeds
1 tsp black nigella seeds
150g organic Greek yoghurt †
125g cherry tomatoes
130g freekeh †
30g raw hazelnuts †
4 British free range eggs †
1 tsp whole cumin seeds
You Will Need
Food processor, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • Dill
  • Garlic
  • Hot harissa paste
  • Black nigella seeds
  • Organic Greek yoghurt<strong>†</strong>
  • Cherry tomatoes
  • Cracked freekeh<strong>†</strong>
  • Raw hazelnuts<strong>†</strong>
  • British eggs<strong>†</strong>
  • Whole cumin seeds
Typical Values per 100g per serving
Energy 886 kJ
212 kcal
2742 kJ
657 kcal
of which saturates
11.2 g
3.2 g
34.8 g
9.9 g
of which sugars
17.6 g
2.8 g
54.5 g
8.7 g
Fibre 2.8 g 8.6 g
Protein 11.4 g 35.4 g
Salt 0.3 g 0.94 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Hot harissa paste
Water, seasoning (pimientoes, sugar, garlic, cayenne pepper, salt, crushed chillies, aniseed, cumin, corriander), tomato papste (11%), white wine vinegar, rapeseed oil, lime juice concentrate, olive oil pomace, acidity regulator (citric acid)
Black nigella seeds
Organic Greek yoghurt
Cherry tomatoes
Cracked freekeh
Green Wheat
Raw hazelnuts
Hazelnut (100%).
British eggs
Whole cumin seeds
  • Allergens highlighted by † (milk, wheat-gluten, nuts, eggs)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Dukkah-Rolled Middle Eastern Eggs

Boil a kettle and preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the freekeh in a sieve under the cold tap, then add it to a pot (with a lid) with 500ml [1L] of water over a high heat 

Once boiling, reduce the heat to medium-low and cook for 20-25 min or until cooked through, but with a slight bite

2 Dukkah-Rolled Middle Eastern Eggs

Add the hazelnuts to a small baking tray and put the tray in the oven for 4-5 min or until they've slightly darkened

Meanwhile, peel and finely chop (or grate) the garlic 

Combine half the garlic (reserve the rest for step 6) with the yoghurt, a drizzle of olive oil and salt and pepper

Mix well and set aside until serving

3 Dukkah-Rolled Middle Eastern Eggs

Carefully add the eggs to a pot of boiling water with a large pinch of salt over a high heat

Cook for 7 min for perfect mid-boiled eggs

Tip: the salt prevents the eggs from cracking

4 Dukkah-Rolled Middle Eastern Eggs

Add the toasted hazelnuts and cumin seeds to a food processor

Blitz into a sandy nutty rubble (alternatively use a pestle and mortar) 

Season generously with salt and pepper and stir in the nigella seeds - this is your dukkah

Transfer it to a plate and set aside 



5 Dukkah-Rolled Middle Eastern Eggs

Fill a bowl of very cold water with ice (Gousto's ice packs are perfect)

Once the eggs have had 6 min, drain and put them into the ice water (to stop them cooking further)

Tip: alternatively, run them under very cold running water for 3 min, then set aside in a bowl of cold water

Reserve the egg pot and give it a rinse out

6 Dukkah-Rolled Middle Eastern Eggs

Meanwhile, chop the tomatoes in half

Return the egg pot to a medium heat with 1-2 tsp olive oil (or a knob of butter for extra richness)

Once hot, add the tomatoes, the remaining garlic, harissa paste and a pinch of salt and sugar

Cook for 5-7 min on until they've softened 

7 Dukkah-Rolled Middle Eastern Eggs

Meanwhile, drain and return the cooked freekeh to its cooking pot

Chop the dill finely, including the stalks and stir most of it through the freekeh (leave the rest for garnish), season generously with salt and pepper 

Peel the eggs carefully

Roll the peeled eggs in the dukkah mix until fully coated 


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Serve the tomatoes, yoghurt and eggs over the freekeh

Garnish with the remaining dill and dukkah


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