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Keto Dukkah Eggs Recipe

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Keto Dukkah Eggs are the crunchy, savory upgrade your low-carb breakfast needs. This Egyptian spice and nut mix turns plain eggs into something bold, warm, and packed with texture. Easy to make, even easier to love.

Ingredients

Scale

Dukkah (makes ~10 servings):

  • ½ cup hazelnuts (or almonds)

  • 3 tbsp sesame seeds

  • 1 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • ½ tsp sea salt

  • Optional: pinch of chili flakes, fennel seeds, black pepper

For the Eggs (serves 2):

  • 4 eggs

  • 1–2 tbsp olive oil or ghee

  • 2 tbsp Dukkah (use more or less to taste)

Instructions

  1. Toast the hazelnuts in a dry pan over medium heat until golden (3–4 min).

  2. Add coriander and cumin seeds. Stir 1–2 min until fragrant.

  3. Toss in sesame seeds last and toast for 30 seconds.

  4. Let everything cool, then crush into a coarse mix using a food processor or mortar and pestle. Add salt.

  5. Cook eggs to your liking—fried, poached, or soft-boiled.

  6. Plate the eggs, drizzle with olive oil or ghee, and sprinkle with 1–2 tbsp of Dukkah. Serve hot.

Notes

  • Store extra Dukkah in a sealed jar for up to 3 weeks.

  • Switch up the nuts depending on what you have—almonds, pistachios, macadamias work great.

  • Best served with avocado, grilled zucchini, or keto flatbread.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-dukkah-eggs/