This week I'm slightly more organised, as well as the full real-time video from last night there's the recipe for you too. It just gets better every week ;-)
Dukka- Rolled eggs on Wilted Spinach
Dukkah is a fragrantspice mix originating from Egypt and has become popular, with many restaurants serving it with dipping olive oil. Making dukkah is easy. Use the leftovers as a dip for bread dunked in olive oil.
Traditionally roasted hazlentsare used, but pistachios can be used instead.
2 large eggs soft boiled and peeled (5 and a half mins in boiling water)
2 flatbreads
For the dukkah
2 tbsp cumin seeds (heaped, roasted)
2 tbsp coriander seeds (heaped, roasted)
3 tbsp sesame seeds (heaped, roasted)
3 tbsp hazelnuts (peeled, heaped, roasted)
2 teaspoons good salt
2 teaspoons pepper (fine ground)
a pinch o paprika and a pinch of cayenne
for the wilted watercress
1 fennel bulb
2 tbsp olive oil
1 clove garlic
1 bunch of watercress
juice of half a lemon
Instructions
Crush the dukkah ingredients to a coarse mix in a pestleand mortar
Slice fennel thinly and soften with garlic in olive oil
remove from pan and add a dash more il to the pan and add the watercress, leave to wilt a litle then toss, return the fenel to the pan, season and add lemon juice.
To serve, warm the flatbread, warm the eggs in a pan of boiling water. Remove with a slotted spoon and drizzle with olive oli, then roll in the dukkah. Top the flatbread with the wilted waterress and an egg that has been cut in 2.
Easy peasy!
