Start your day the healthy way with Kimberly Parsons’ Dukkah eggs with broad bean & avocado mash
Dukkah is an Egyptian spice blend traditionally made from roasted nuts, seeds and spices – and can be stored in an airtight container in a cool, dark place for up to a month.
For the dukkah:
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 100g raw hazelnuts, lightly roasted
• 100g raw pistachios, lightly roasted
• 50g sesame seeds, lightly toasted
• 50g sunflower seeds, lightly toasted
• 1 teaspoon sea salt
• 1/2 teaspoon sweet paprika
For the broad bean & avocado mash:
• 100g shelled fresh or frozen broad beans, skins removed
• 1 ripe avocado, flesh
• handful coriander leaves, washed
• 1 lime, finely grated zested and juiced
• sea salt
• freshly cracked black pepper
For the eggs:
• 2 eggs
• 2 tablespoons distilled white vinegar
• 2-3 radishes, thinly sliced, to garnish
1 For the dukkah, place the coriander, cumin and fennel seeds in a dry frying pan and toast for 2 minutes or until fragrant.
2 Place in a mortar and pestle and pound together with the black peppercorns until finely ground.
3 Place the hazelnuts, pistachios, sesame seeds and sunflower seeds in a food processor and pulse until a chunky, sand-like texture forms.
4 Add the pounded spices, sea salt and paprika and quickly pulse together. Taste and adjust the seasoning. Place the dukkah in a shallow bowl and set aside.
5 To make the mash, place all the ingredients in a bowl and roughly mash using a fork. Taste and adjust with more lime and sea salt if needed.
6 To poach the eggs, heat 4cm of water in a deep frying pan over a low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool.
7 Crack each egg into a small mug and then slip into the water. Poach the eggs for 3–4 minutes until cooked to your liking. Remove with a slotted spoon and drain well.
8 Coat the poached eggs in the dukkah mix, then serve on a bed of the broad bean and avocado mash, garnished with radish slices.
Recipe courtesy of Kimberly Parsons, extracted from The Yoga Kitchen