18 Oct 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)
For the dukkah
4 tbsp Hazelnuts
3 tablsp Sesame Seeds
2 tablsp Cumin seeds
2 Corainder Seeds
- Toast hazelnuts in a dry frying pan over a medium heat.
- Transfer to a food processor and blitz until finely chopped.
- Toast the sesame, cumin and coriander seeds in a dry frying pan over a medium heat.
- In a bowl, mix together the hazelnuts with the other seeds and add a generous pinch of salt and pepper.
- 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.
- 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