Dukkah eggs with hummus and crispy chia flatbreads
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.