Egyptian Eggs With Dukkah

From 'artichoke to za'atar'. These would make a wonderful snack or appetizer. Posted for zwt6. Prep time is for heating the deep frying oil.

Dukkah.

Roast the sesame seeds , coriander seeds , cumin seeds , and hazelnuts until golden and fragrant.

Rub the skins off of the hazelnuts as much as possible.

Combine the seeds and nuts in a spice or coffee grinder , and grind until they are chopped , but not pulverized into a paste.

Add the salt and pepper.

If you have any of the dukkah left over , keep it in a airtight container in the refrigerator.

Eggs.

Soft boil the eggs for 3 minutes , then cool and peel under running water to easily remove the shells.

Lightly dredge the eggs in the flour , dusting off any excess , then deep fry for a minute or two , until they are golden brown.

Remove from the oil and roll in the dukkah.

Serve immediately with a light salad for an appetizer , or as is for a quick snack.

sesame seeds, coriander seeds, cumin seeds, hazelnuts, salt, pepper, eggs, flour, vegetable oil