close
Advertisement
Shop Now
Magazine
 

Boiled Eggs with Dukkah

Dukkah is an Egyptian nut and spice mixture that can be sprinkled over vegetables or used as a dip. The nuts and spices vary, so feel free to experiment to make your own version. You can buy ready-made dukkah in jars, but it usually contains quite a lot of salt.

Boiled Eggs

Ingredients

  • 12 asparagus spears, trimmed
  • 4 eggs

Dukkah

  • 2 tablespoons pistachios, roughly chopped
  • 1 tablespoon sesame seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds

Preparation

  1. To make the dukkah, toast the pistachios in a dry frying pan over medium heat, stirring occasionally, for 2 minutes. Transfer to a plate to cool. Repeat with the sesame seeds, cooking them for 1 minute, then the coriander and cumin seeds, cooking them for 1 minute, until fragrant. When the nuts and seeds are completely cool, coarsely grind using a spice grinder, clean coffee grinder or mortar and pestle.
  2. Place the asparagus in a heatproof bowl. Cover with boiling water and stand for 2 minutes, then drain and pat dry with paper towel.
  3. Put the eggs in a saucepan, cover with cold water and bring to a boil over a high heat. As soon as the water boils, time the eggs to cook for 3 minutes. Drain the water from the pan and leave the eggs to cool slightly.
  4. Place the eggs in egg cups and slice off the tops. Serve with the asparagus spears for dipping, and 1 teaspoon of the dukkah each for sprinkling.

Store the remaining dukkah in an airtight container for up to 3 weeks.

Check your eggs fresh by gently lowering the raw eggs into a saucepan of cold water. Fresh eggs will sink to the bottom; stale eggs eggs will float to the top and should be discarded.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes



More Recipes

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Advertisement