Soft eggs with spinach and dukkah

Recipe from: 18 August 2015
recipe, eggs

Ingredients 11
Servings 4
Time 00:15

Ingredients

  • 30
    ml
    butter
  • 100
    g
    spinach, shredded
  • 30
    g
    rocket, shredded
  • 2
    large ripe tomatoes, skinned, seeded and diced
  • 30
    ml
    chopped coriander (or Italian parsley, if you prefer)
  • 4
    large eggs
  • 250
    ml
    Greek yoghurt
  • 1
    clove garlic, crushed
  • 50
    ml
    dukkah
  • 3-5
    ml
    dried crushed chillies
  • fresh crusty bread, to serve
 

Method

00:10
 
Heat a little butter in a small to medium-sized frying pan and sauté the spinach and rocket together until wilted.

Add the diced tomato and the coriander. Make four dents in the mixture and crack the eggs into each one.

Cook the mixture over a low heat until the eggs are set, but the yolks are still a little runny.

While the eggs are cooking, mix the yoghurt and garlic together. Stir in half of the dukkah.

As soon as the eggs are done, sprinkle with chillies and the remaining dukkah. Serve the yoghurt alongside the eggs. Serve immediately with fresh sliced bread or toast.

Text and image source: Ideas magazine

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Read more on: eggs  |  recipes
 

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