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

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement