6 hard-boiled eggs
1 tablespoon olive oil
2 cups dukkah
1 tablespoon harissa paste or to taste
1 cup (280g) thick Greek yoghurt
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.