Individually toasting and grinding the nuts and spices for Dukkah requires some patience but the smells that will fill your kitchen and the many uses you will find for this Egyptian condiment are worth the effort. This coconut version was inspired by Martha Rose Schulman's Coconut Dukkah featured in cooking.nytimes.com. I find that frying the egg in coconut oil brings out even more the coconut in the Dukkah.

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