Dukkah eggs

Coated with spice, these eggs are guaranteed to spice up your breakfast.

Peel the eggs and brush with the olive oil. Roll the eggs in the dukkah and pack into plastic containers.
To serve, swirl the harissa through the yoghurt (use less for a less spicy yoghurt). Quarter the eggs and serve with the yoghurt for dipping.

Source

6 hard-boiled eggs

1 tbsp olive oil

2 cups dukkah*

1 tbsp harissa paste* or to taste

1 cup thick Greek yoghurt

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