Dukkah-Rolled Middle Eastern Eggs
These eggs are cooked somewhere between soft and hard boiled, giving them a solid shape with a yielding middle. We've served them rolled in a hazelnut 'dukkah' - a traditional Egyptian spice blend seasoning made from toasted nuts and spices.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle and preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Rinse the freekeh in a sieve under cold water, then add it to a pot, with a lid, with 500ml [1L] boiled water over a high heat
Once boiling, reduce the heat to medium-low and cook for 20-25 min or until cooked through, but with a slight bite
Add the hazelnuts to a small baking tray and put the tray in the oven for 4-5 min or until they've slightly darkened
Meanwhile, peel and finely chop (or grate) the garlic
Combine half of the chopped garlic (reserve the rest for step 6) with the Greek-style yoghurt, a drizzle of olive oil and a pinch of salt and pepper
Mix well and set aside until serving
Carefully add the eggs to a pot of boiled water with a large pinch of salt over a high heat
Once boiling, cook for 7 min for perfect mid-boiled eggs
Tip: the salt prevents the eggs from cracking
Add the toasted hazelnuts and cumin seeds to a food processor
Blitz into a sandy nutty rubble (alternatively use a pestle and mortar)
Season generously with salt and pepper and stir in the nigella seeds – this is your dukkah
Transfer it to a plate and set aside
Fill a bowl of cold water with ice (Gousto's ice packs are perfect)
Once the eggs are ready, drain and add them to the ice water (to stop them cooking further)
Tip: alternatively, run them under very cold water for 3 min, then set aside in a bowl of cold water
Reserve the egg pot and give it a rinse out
Meanwhile, chop the cherry tomatoes in half
Return the egg pot to a medium heat with 1-2 tsp olive oil (or a knob of butter for extra richness)
Once hot, add the tomatoes, the remaining chopped garlic, harissa paste and a pinch of salt and sugar
Cook for 5-7 min on until they've softened
Meanwhile, drain and return the cooked freekeh to its cooking pot
Chop the dill finely, including the stalks and stir most of it through the freekeh (save the rest for garnish), season generously with salt and pepper
Peel the eggs carefully
Roll the peeled eggs in the dukkah mix until fully coated
Serve the harissa tomatoes, garlic yoghurt and eggs over the freekeh
Garnish with the remaining chopped dill and dukkah
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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