Dukkah Eggs with Griddled Asparagus and Houmous Recipe

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serves:

6

Skill:

easy

Total Time:

00:30

Prep:

00:15

Cooking:

00:15

Nutrition per portion

RDA
Calories 220 kCal 11%
Fat 16g 23%
  -  Saturates 3.5g 18%
  -  of which Sugars 6g 7%

Ingredients

  • 6 large free range eggs
  • 2 tbsp (30ml) olive oil
  • 200g (7oz) houmous pot
  • 3 tbsp natural yougurt
  • 1 tsp harrissa
  • 4 tbsp dukkah spice mix
  • 2 x 230g (1lb) bunches asparagus

Method

  • Place the eggs in a small saucepan and fill with cold water to a couple of cms above the egg. Place over a high heat and once they begin to boil put a timer on for 3 ½ minutes.

  • Meanwhile spoon the houmous into a bowl and stir through the yogurt and harrissa. Set aside.

  • Plunge the eggs into cold water to stop the egg from cooking any further. Peel and brush with the oil. Roll through the dukkah.

  • Trim the asparagus and toss in 1 tbsp oil. Heat a griddle pan to high and add the asparagus. Cook for 1-2 minutes until charred before turning and cooking again for a further 1-2 minutes.

  • Serve the asparagus with a spoonful of houmous and the dukkah egg.

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