Dukkah eggs with broad bean & avocado mash

Dukkah eggs with broad bean & avocado mash

By
From
The Yoga Kitchen
Serves
2
Photographer
Lisa Cohen

There is no better way to start the day than with the combination of nuts and eggs. Clean plant-based proteins make this an ideal pre-yoga breakfast. Dukkah is an Egyptian spice blend traditionally made from roasted nuts, seeds and spices. It can be stored in an airtight container in a cool, dark place for up to a month.

Ingredients

Quantity Ingredient

For the dukkah

Quantity Ingredient
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
100g raw hazelnuts, lightly roasted
100g raw pistachios, lightly roasted
50g sesame seeds, lightly toasted
50g sunflower seeds, lightly toasted
1 teaspoon sea salt
1/2 teaspoon sweet paprika

For the broad bean & avocado mash

Quantity Ingredient
100g shelled fresh or frozen broad beans, skins removed
1 ripe avocado, flesh
handful coriander leaves, washed
1 lime, finely grated zested and juiced
sea salt
freshly cracked black pepper

For the eggs

Quantity Ingredient
2 eggs
2 tablespoons distilled white vinegar
2-3 radishes, thinly sliced, to garnish

Method

  1. For the dukkah, place the coriander, cumin and fennel seeds in a dry frying pan and toast for 2 minutes or until fragrant. Place in a mortar and pestle and pound together with the black peppercorns until finely ground.
  2. Place the hazelnuts, pistachios, sesame seeds and sunflower seeds in a food processor and pulse until a chunky, sand-like texture forms. Add the pounded spices, sea salt and paprika and quickly pulse together. Taste and adjust the seasoning. Place the dukkah in a shallow bowl and set aside.
  3. To make the mash, place all the ingredients in a bowl and roughly mash using a fork. Taste and adjust with more lime and sea salt if needed.
  4. To poach the eggs, heat 4cm of water in a deep frying pan over a low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a small mug and then slip into the water. Poach the eggs for 3–4 minutes until cooked to your liking. Remove with a slotted spoon and drain well.
  5. Coat the poached eggs in the dukkah mix, then serve on a bed of the broad bean and avocado mash, garnished with radish slices.
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