Dukkah Spiced Eggs

  • Serves

  • Breakfast
6 hard-boiled eggs 1 tablespoon olive oil 2 cups dukkah 1 tablespoon harissa paste or to taste 1 cup (280g) thick Greek yoghurt
Step 1: 
Peel the eggs and brush with the olive oil. Roll the eggs in the dukkah. Step 2: Swirl the harissa through the yoghurt. Place a dollop of yoghurt on each plate. Quarter the eggs and serve beside the yoghurt for dipping. * Dukkah is a spice and seed blend. Harissa is a Tunisian chilli paste. Both are usually available from large supermarkets, gourmet food shops or Middle Eastern food shops. Recipe: Delicious. December 2005, Pg 156. Recipe by Valli Little.