Moroccan · Snack
Iftar Hard-Boiled Eggs with Cumin Salt
A tiny but essential fixture of the Moroccan iftar table — hard-boiled eggs, peeled and halved, served with a little dish of ground cumin and salt to dip each bite into. Simple, protein-rich and quick to reach for at the moment of breaking the fast, they sit beside the harira and dates almost without fail.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 6 eggs
- 2 tsp ground cumin
- 1 tsp fine salt
- 1/4 tsp cayenne (optional)
- Olive oil, to drizzle (optional)
Method
- 1
Boil the eggs
Lower the eggs into simmering water and cook 8–9 minutes for a set but not chalky yolk.
- 2
Cool
Drain and plunge into cold water to stop the cooking and make them easy to peel.
- 3
Mix the dip
Stir the cumin, salt and optional cayenne together in a small dish.
- 4
Peel and halve
Peel the cooled eggs and cut them in half or leave whole.
- 5
Serve
Arrange on the iftar table with the cumin salt for dipping and a thread of olive oil if you like.
Chef's tips
- Slightly older eggs peel more cleanly than very fresh ones after boiling.
- Don't overcook; 8–9 minutes gives a tender yolk, while longer turns it grey-edged and dry.
- Toast the cumin briefly before mixing the dip for a deeper, warmer aroma.
Frequently asked questions
Why eggs at iftar?
Eggs provide easy, filling protein to balance the sweetness of dates and the soup, and dipping them in cumin salt is a small, ingrained ritual of the Moroccan Ramadan table.
Can I serve them differently?
Yes; some drizzle them with olive oil and cumin, or slice them into a salad. The cumin-salt dip is the classic, minimal way.