Hard Boiled Eggs with Dukkah and Olive Salad
25 minutes
A lovely Middle Eastern light lunch or snack, hard boiled eggs are served with a mix of ground nuts and spices called dukkah.
3 people made this
Ingredients
Serves: 4
- 4 eggs
- For the dukkah
- 50g hazelnuts
- 6 tablespoons sesame seeds
- 3 tablespoons cumin seeds
- 4 tablespoons coriander seeds
- For the salad
- 2 Lebanese cucumbers
- 6 red radishes
- 1 cup black olives
- salt
- extra virgin olive oil
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Put the eggs in a pot and cover with cold water. When the water is just coming to the boil, reduce heat and simmer 8 minutes. Cool and peel.
- Roast the hazelnuts in a preheated 180 degrees C oven until golden. Rub them in a tea towel to remove the skins, then place in a food processor or spice grinder with the sesame seeds, cumin and coriander. Grind until a little coarse and season with salt.
- Cut the cucumbers and radishes into small pieces, arrange on a plate and sprinkle with salt and olive oil. Peel the eggs and serve with the olives and a bowl of dukkah for dipping.
