Boiled Eggs with Dukkah and Asparagus Soldiers

Dukkah is an Egyptian nut and spice mixture that can be sprinkled over vegetables or used as a dip. The nuts and spices vary, so feel free to experiment to make your own version. You can buy ready-made dukkah in jars, but it usually contains quite a lot of salt.

Boiled Eggs

Ingredients

  • 12 asparagus spears, trimmed
  • 4 eggs

Dukkah

  • 2 tablespoons pistachios, roughly chopped
  • 1 tablespoon sesame seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds

Preparation

  1. To make the dukkah, toast the pistachios in a dry frying pan over medium heat, stirring occasionally, for 2 minutes. Transfer to a plate to cool. Repeat with the sesame seeds, cooking them for 1 minute, then the coriander and cumin seeds, cooking them for 1 minute, until fragrant. When the nuts and seeds are completely cool, coarsely grind using a spice grinder, clean coffee grinder or mortar and pestle.
  2. Place the asparagus in a heatproof bowl. Cover with boiling water and stand for 2 minutes, then drain and pat dry with paper towel.
  3. Put the eggs in a saucepan, cover with cold water and bring to a boil over a high heat. As soon as the water boils, time the eggs to cook for 3 minutes. Drain the water from the pan and leave the eggs to cool slightly.
  4. Place the eggs in egg cups and slice off the tops. Serve with the asparagus spears for dipping, and 1 teaspoon of the dukkah each for sprinkling.

Store the remaining dukkah in an airtight container for up to 3 weeks.

Check your eggs fresh by gently lowering the raw eggs into a saucepan of cold water. Fresh eggs will sink to the bottom; stale eggs eggs will float to the top and should be discarded.

Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
 

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