Œufs en croûte de dukkah

Ingrédients

• 8 eggs
• water for boiling
• hummus for serving
• flatbread for serving
• radishes for serving
• 3/4 cup hazelnuts
• 1/4 cup pistachios
• 2 tbsps coriander
• 2 tbsps cumin
• 1/4 cup sesame seeds
• 1 1/2 tsps sea salt
• 1 tsp freshly ground pepper

Préparation

1. 1

   --- 7-minute boil eggs ---

2. 2

   Bring a large saucepan of water to a boil over medium-high.

3. 3

   Carefully lower eggs into water using a slotted spoon.

4. 4

   Set your alarm for 7 minutes and maintain a gentle boil.

5. 5

   Once the alarm goes off, transfer the eggs to an ice bath and let them chill until they are just slightly warm, about 2 minutes.

6. 6

   Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Set them aside until ready to use.

7. 7

   --- Dukkah ---

8. 8

   Heat a medium skillet on medium-low heat. Add hazelnuts and pistachios and stir 2 to 3 minutes or until fragrant and light golden brown. Immediately pourout of hot pan to avoid over-toasting and set aside.

9. 9

   Add coriander, sesame and cumin seeds in same skillet on medium-low heat for 2 minutes or until fragrant and light golden brown. Immediately pour out of hot pan.

10. 10

    Place half of the toasted nuts in a spice and nut grinder. Process until finely ground and crumbly. Transfer the mixture to a plate and set aside.

11. 11

    Repeat with remaining nuts then seed mixture. Combine mixture until well blended and season with salt and pepper to taste.

12. 12

    Place 1/2 cup of dukkah on a plate and roll the eggs on the spice mixture until well coated.

13. 13

    Serve the dukkah crusted eggs with hummus and flatbread.