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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

boiled eggs with dukkah soldiers

Dukkah is a delightfully fragrant spice and seed mix that has its heritage in Egypt. It’s amazing with eggs but is also great sprinkled in salads or served alongside roasted and barbecued meats.

boiled eggs with dukkah soldiers (serves 2)

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2 eggs

For the dukkah

4 tbsp Hazelnuts

3 tablsp Sesame Seeds

2 tablsp Cumin seeds

2 Corainder Seeds

Sea Salt



Olive Oil


  1. Toast hazelnuts in a dry frying pan over a medium heat.
  2. Transfer to a food processor and blitz until finely chopped.
  3. Toast the sesame, cumin and coriander seeds in a dry frying pan over a medium heat.
  4. In a bowl, mix together the hazelnuts with the other seeds and add a generous pinch of salt and pepper.
  5. Bring a small saucepan of water to a fast boil. Boil your eggs for 5 minutes for runny, 7 and a half for semi-firm and 10 minutes for hard-boiled.
  6. Toast your bread and drizzle with olive oil. Sprinkle the toast generously with the dukkah which will stick to the oil and slice into soldiers. Serve alongside your perfectly boiled eggs.

This recipe first appeared in Insider Magazine in The Irish Independent on October 16th

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