Dukkah Crusted Eggs With Fetta Food

EGYPTIAN DUKKAH RECIPE

Steps:

• Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
• Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
• Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
• Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!

EGYPTIAN EGGS WITH DUKKAH

Steps:

• DUKKAH.
• Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
• Rub the skins off of the hazelnuts as much as possible.
• Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
• EGGS.
• Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
• Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
• Remove from the oil and roll in the Dukkah.
• Serve immediately with a light salad for an appetizer, or as is for a quick snack.

DUKKAH CRUSTED EGGS WITH FETTA

Steps:

• Place eggs in a pot of cold water and bring to the boil and cook the eggs for 8 minutes and once cooked cool the eggs in a bowl of iced water.
• To easily remove the shell from the eggs peel under a running tap.
• Scatter the dukkah on a plate and roll the eggs in the spice mixture until well coated (the eggs should be slightly damp from been peeled under the running water which should make it easier to coat them in the dukkah.
• Arrange the tomatoes on each plate in the centre of the plate overlapping in a circle and then drape the prosciutto on top and add the wedges of avocado to this and carefully nest two eggs per person on each plate on top.
• Mix the salad leaves with vinegar and olive oil and place to the side and finally crumble over the fetta cheese.