Healthy breakfast bowl with dukkah eggs and quinoa

Tuck into a breakfast of boiled eggs rolled in crunchy, flavourful dukkah, nestled in a bed of healthy greens and protein-rich quinoa, and drizzled with a mouthwatering tahini dressing.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


  • 1 cup (200g) white quinoa, rinsed
  • 1 3/4 cup (430ml) water
  • 4 eggs, shells rinsed well
  • 170 grams asparagus, trimmed, halved crossways
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons pistachio dukkah (see tips below)
  • 300 grams baby spinach, washed well
  • 1 avocado, sliced thinly
Tahini dressing
  • 1/2 cup (70g) unhulled tahini
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon water


Breakfast bowl
  • 1
    Place quinoa and the water in a saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes or until water is absorbed and quinoa is tender. Remove from heat;
    stand, covered for 5 minutes.
  • 2
    Meanwhile, cook eggs in a saucepan of boiling salted water for 6 minutes for soft-boiled or until cooked to your liking. Remove with a slotted spoon; cool under running water. Return water to the boil. Cook asparagus for 3 minutes; drain. Cut asparagus in half diagonally.
  • 3
    Meanwhile, make tahini dressing.
  • 4
    Peel eggs, place in a bowl; drizzle with oil. Place dukkah in a small bowl; roll eggs in dukkah to coat.
  • 5
    Serve quinoa with asparagus, spinach, avocado and eggs; drizzle with tahini dressing and season to taste.
Tahini dressing
  • 6
    Whisk all the ingredients in a small bowl until combined and emulsified; season to taste.


Dukkah is available in different forms from supermarkets and delis; any variety is suitable for this recipe. Alternatively, you can roll the eggs in toasted sesame seeds mixed with a little ground cumin.

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