food, Recipes

Dukkah Eggs and Soldiers

Sean Calitz


¼ cup hazelnuts ¼ cup sesame seeds 1 T coriander seeds 2 t cumin seeds 1 t fennel seeds 1 t smoked paprika 1 t sumac 1 t maldon salt 2 fresh free range eggs 2 slices of toasted sourdough butter


Roast the hazelnuts in a 180°C preheated oven for 3 – 4 minutes until nice and toasty. While still warm, rub them all together in a clean dishcloth until most of the shells have come off. Pulse in a food processor to a coarse crumb. Place in a large bowl and set aside. Dry fry the sesame seeds in a large pan until golden brown and mix in with the hazelnuts. Add the coriander, cumin and fennel seeds to the pan and cook for 1 – 2 minutes or until the seeds start to pop. Crush the seeds in a mortar and pestle with the smoked paprika until fine. Add the spices and salt to the hazelnut mixture and toss to combine. Bring the eggs to a rolling boil and cook until soft boiled. Toast thick slices of sourdough, spread with butter and cut into slices. Peel the eggs, roll them in the spicy dukkah and serve immediately with the toasty soldiers. Keep leftover dukkah in an airtight container. SERVES 2.