Eggs with dukkah

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Eggs with dukkah
  • 400 gram kumara, peeled, cut into 1cm- thick sticks
  • olive oil cooking spray
  • 1 bunch asparagus, ends trimmed
  • 1/2 cup diced almonds
  • 1/2 cup sesame seeds
  • 2 tablespoon ground cumin
  • 2 tablespoon ground coriander
  • 4 eggs
  • 1 tablespoon olive oil


Eggs with dukkah
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place kumara on tray; spray with oil. Roast for 20 minutes. Spray asparagus with oil; add to tray. Roast for 5 minutes or until tender.
  • 2
    Heat a large frying pan over moderate heat. Cook and stir almonds for 1 minute or until just starting to change colour. Add sesame seeds: cook and stir for 1 minute more or until toasted. Stir in spices; cook and stir for 30 seconds or until fragrant. Transfer mixture to a heatproof bowl. Cool. Season with plenty of ground black pepper.
  • 3
    Place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre yolks). Boil without stirring for 4 minutes. Drain; place eggs in cups on serving plates. Cut off tops.
  • 4
    To serve, drizzle vegies with olive oil; sprinkle with dukkah. Serve eggs with vegies.

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