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.
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
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