Thursday, August 30, 2012

Dukkha Eggs with Avo, Tomatoes & Haloumi

Hello :) Here's a fancier way of having eggs for breakfast. I'm going through a boiled eggs on toast phase at the moment. Don't worry, it'll probably change by tomorrow. I want to experiment with oat groats soon as well as amaranth too! But back to eggs. It started when I bought this macadamia and chilli dukkha at EQ markets before work yesterday. Speaking of the markets Indira Naidoo was there yesterday selling homemade basil pesto, with some of the basil from her balcony garden, as well as promoting her book on the subject. Pretty cool.

Ok, dukkha. So this morning I decided to roll my boiled eggs in it, for a hint of spice and a nutty twist! I spied something similar on a cafes menu a while back (perhaps it was The Grounds) and it seemed like a great idea. All I've done is literally rolled the eggs in a tablespoon of dukkha, although I did some googling and there's recipes where they roll it in oil first, or flour, or both and fry it. I'm not that fussy, so I was happy with how mine turned out.

Dukkha Eggs with Avo, Tomatoes & Haloumi

1. Boil 1-2 eggs per person for about 3.5 minutes, then rinse them under cool water and peel. Coat in a tablespoon of dukkha. 
2. In the meantime, fry up some sliced tomatoes and haloumi and toast some of your favourite bread! 

And yes, this was a huge breakfast! I was very full afterwards, usually I'll just have 1 egg. 

How do you like your eggs?

Hannah x


  1. Great idea, love this! My favourite lately has been boiled eggs also. Perfection.
    Heidi xo