Keto Dukkah Eggs: Egyptian Flavor, Low-Carb Life

Let’s be honest, eggs are the go-to for anyone on keto. But scrambled, fried, poached… it gets old fast. That’s where Dukkah steps in and shakes things up.

Dukkah is a crunchy, nutty spice mix from Egypt. Think roasted hazelnuts, sesame seeds, coriander, cumin—all smashed together and tossed over just-cooked eggs. It’s warm, a bit earthy, and has this toasty kick that makes plain eggs feel like they belong in a café in Cairo.

And the best part? It’s all keto. Nothing fancy, nothing full of carbs. Just real food, real flavor.

So what’s in Dukkah, really?

The base is always the same: nuts, seeds, and spices.

Here’s a breakdown of what goes into the classic version, and what you can tweak if needed:

• Nuts – Usually hazelnuts. Almonds or macadamia nuts also work great.
• Seeds – Sesame seeds are non-negotiable. That’s the heart of the crunch.
• Spices – Cumin and coriander. Sometimes fennel or pepper sneaks in.

And honestly, you can make it once and store it for weeks. Keep it in a jar and sprinkle it over eggs, grilled chicken, or even roasted cauliflower if you want to switch it up.

Why Dukkah Eggs?

You’re on keto. You need good fats, protein, and something that doesn’t taste like sadness. Dukkah Eggs are that.

Here’s what you get with one serving (two eggs, tablespoon of olive oil, a tablespoon of Dukkah):

• About 20g of fat (good fat from nuts, oil, and egg yolks)
• 12g protein
• Under 2g net carbs

That’s gold for anyone trying to stay in ketosis and not eat dry boiled eggs every day.

Personal Backstory: How I Found Dukkah

I was tired of bacon and eggs. You know that part of keto where it starts to feel like you’re just eating in loops? Eggs, cheese, meat, repeat. One day, I was flipping through an old cookbook at my grandma’s place and saw “Dukkah” written next to a bread recipe.

I looked it up, made a small batch with whatever I had in the cupboard (almonds instead of hazelnuts, cumin from a dusty jar), and threw it on my eggs.

I was hooked.

Crunchy. Toasty. Not spicy-hot, but deep and warm. It felt like I’d unlocked a cheat code.

Let’s Cook: Keto Dukkah Eggs Recipe

Ingredients

For the Dukkah mix (makes enough for 8–10 servings):

• ½ cup hazelnuts (or almonds)
• 3 tbsp sesame seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• ½ tsp sea salt
• Optional: black pepper, fennel seeds, a pinch of chili flakes

For the eggs (serves 2):

• 4 eggs
• 1–2 tbsp olive oil or ghee
• 2 tbsp Dukkah (store leftover mix in a jar)

Step-by-Step For Keto Dukkah Eggs

1) Toast the Dukkah ingredients.

Heat a dry skillet over medium heat.

• Toss in the nuts. Let them toast until golden and fragrant—about 3-4 minutes.
• Add the coriander and cumin seeds. Stir them around for 1-2 minutes until they start to pop.
• Toss in the sesame seeds last. They go fast—maybe 30 seconds.
• Take everything off the heat. 

2) Grind it.

Let it cool, then toss the whole mix into a food processor or mortar and pestle.

Don’t overdo it. You’re not making nut flour. You want it coarse, crumbly, with visible bits.

Add salt. Taste it. Adjust if you like it saltier or spicier.

3) Cook the eggs.

You can fry, poach, or soft-boil—your call.

• If frying: heat the oil in a skillet, crack in your eggs, cook sunny side up or over easy.
• If poaching: crack eggs into simmering water with a splash of vinegar.
• If soft-boiling: 6 minutes in boiling water, then straight into ice water.

4) Plate it up.

Put the eggs on a plate. Drizzle with a bit of oil or butter. Sprinkle Dukkah all over.

That’s it. Done.

Tips That Actually Help With Cooking Keto Dukkah Eggs 

• Batch it. Make a big jar of Dukkah. Store in the pantry—good for weeks.
• Try different nuts. Macadamia? Pistachio? Go wild. Just keep it low carb.
• Egg style matters. Poached eggs soak up the mix better. Runny yolks are Dukkah’s best friend.
• Throw it on other stuff. It’s killer on grilled zucchini or roasted chicken thighs.

What to Eat With It (Keto Edition)

Okay, eggs alone can feel… lonely. Here’s what pairs well:

• Avocado slices with olive oil and lemon
• Zucchini noodles tossed in olive oil
• Grilled halloumi (don’t sleep on this one)
• Keto flatbread if you’re feeling fancy

Quick Meal Ideas with Dukkah

Got leftover Dukkah? Here’s what you can throw together in 5 minutes:

• Dukkah Chicken Thighs – coat in oil, roll in Dukkah, oven at 375°F for 25 min
• Cauliflower Steaks – grill thick slices, top with tahini and Dukkah
• Dukkah Avocado Toast (on keto bread, obviously)

It’s not just a breakfast thing. It becomes that thing you start putting on everything because it just works.

Keto Without the Boredom

If you’re tired of counting carbs and cooking the same three meals, Dukkah Eggs are your out. They break the routine. They’re fast, tasty, and come with a little cultural flavor that feels way fancier than the effort it takes.

It’s the kind of recipe you make once and keep coming back to—not because you’re on keto, but because you want to.

Conclusion

You don’t need to book a trip to Cairo to eat like you did.

Make Dukkah once. Keep it in the cupboard. Throw it on eggs, avocados, meat, whatever. It takes eggs from “just eggs” to “wait… who made this?”

And if you’re cooking for someone else? Don’t tell them how easy it was. Let them think you’re a breakfast wizard.

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