Name: Egyptian-spiced breakfast tacos with dukkah
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Eggs
Ingredients: dukkah; 60 ml hazelnuts; 60 ml almonds raw; 60 ml raw pistachios; 15 ml coriander seeds; 10 ml cumin seeds salt and freshly ground pepper; 15 ml sesame seeds; 15 ml tahini; 1 lemon zest only; 15 ml lemon juice; 30 ml water; 15 ml plain yoghurt double cream; 1 garlic mined; salt and freshly ground black pepper; 200 g baby spinach; butter; 8 eggs large; salt and freshly ground black pepper; 8 tortillas

Recipe Disclaimer

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Ingredients (19)

	dukkah
60 ml	hazelnuts
60 ml	almonds — raw
60 ml	raw pistachios
15 ml	coriander — seeds
10 ml	cumin seeds salt and freshly ground pepper
15 ml	sesame seeds

SALAD

15 ml	tahini
1	lemon — zest only
15 ml	lemon juice
30 ml	water
15 ml	plain yoghurt — double cream
1	garlic — mined
	salt and freshly ground black pepper
200 g	baby spinach

TO FINISH

	butter
8	eggs — large
	salt and freshly ground black pepper
8	tortillas

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Method:

1 DUKKAH Roast all the ingredients except the salt and pepper and sesame seeds in a hot dry pan for about 2 minutes. Set aside to cool then blitz in a food processor until smooth. Season with salt and pepper. Toast the sesame seeds in a dry pan and sprinkle over the mixture. Set aside.

2 SALAD In a small bowl, whisk together the tahini, lemon zest, juice, water, yoghurt and garlic. Season with salt and pepper. Add the spinach and toss to coat, then set aside until needed.

3 TO FINISH Heat a non-stick pan, add a little butter and fry the eggs. Season with salt and pepper.

4 Divide the salad among the tortillas. Top each with an egg and dukkah, roll up then serve.