Soft eggs with spinach and dukkah

The perfect dish to kick-start your day.
 
recipe, eggs
Image by:
Recipe from: 18 August 2015
Preparation time: 15 min
Cooking time: 10 min
 
 

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
Servings: Change Serving
 
 

Method

 
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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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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