Dukkah eggs with hum­mus and crispy chia flat­breads

donna hay - Fresh + Light - - Light Sweet Treats - ++

8 eggs

⅓ cup (50g) dukkah za’atar+

2 ta­ble­spoons black chia seeds

8 cups (160g) baby spinach leaves

4 rye flat­bread++

1 ta­ble­spoon ex­tra vir­gin olive oil sea salt and cracked black pep­per

½ cup (140g) nat­u­ral Greek-style (thick) yo­ghurt ⅓ cup (90g) store-bought hum­mus Pre­heat oven to 180°C (350°F). Place the eggs in a large saucepan of boil­ing wa­ter and cook for 6 min­utes. Re­move, re­fresh in iced wa­ter and peel. Place the dukkah za’atar and 1 ta­ble­spoon of the chia in a small bowl and stir to com­bine. Roll each egg into the mix­ture to coat.

Blanch the spinach in a large saucepan of boil­ing wa­ter for 30 sec­onds or un­til wilted. Drain and squeeze out ex­cess wa­ter. Set aside and keep warm.

Place the flat­breads on 2 large oven trays lined with non-stick bak­ing pa­per. Brush each with the oil and sprin­kle with the re­main­ing chia, salt and pep­per. Cook for 6–8 min­utes or un­til crispy and slightly golden. Set aside to cool and break into pieces.

Di­vide the yo­ghurt and hum­mus be­tween serv­ing bowls. Halve the eggs and place on top. Top with the spinach, re­main­ing dukkah za’atar mix­ture and salt and pep­per. Serve with the crispy flat­breads. SERVES 4.

+ Dukkah za’atar is a blend of the Mid­dle-Eastern spice and herb mixes, dukkah and za’atar. It’s avail­able from spe­cialty food stores. You can also use stan­dard dukkah.

We used Moun­tain Bread, which is a thin, lavosh style bread.

It is avail­able from se­lected su­per­mar­kets, or you can use any thin rye flat­bread.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.