Dukkah Crusted Eggs with Fetta

Cook time 15 Minutes
Servings 2


4 eggs
4 tbs. dukkah
2 ripe tomatoes, sliced
½ an avocado, cut into quarters
4 slices of prosciutto  
1 large handful mix leaf salad
1 tsp. balsamic vinegar
2 tbs. olive oil
100g fetta

Dukkah Crusted Eggs with Fetta


Place eggs in a pot of cold water and bring to the boil. Cook the eggs for 8 minutes. Once cooked cool the eggs in a bowl of iced water. To easily remove the shell from the eggs peel under a running tap. Scatter the dukkah on a plate then roll the eggs in the spice mixture until well coated.

Arrange the tomatoes on each plate in the centre and drape the prosciutto on top. Add a wedge of avocado to this and careful nest the two eggs per person on top.  Mix the salad leaves with vinegar and olive oil place to the side of the eggs. Finally crumble over fetta.