Dukkah-rolled eggs with freekeh and beetroot

Recipes / Eggs

By switching up lacklustre cereal or toast for our produce-driven breakfast bowl, youll easily tick off two serves of vegetables alongside fibre-rich wholegrains, healthy fats and satisfying protein.

Recipe «Dukkah-rolled eggs with freekeh and beetroot» presented in category Recipes / Eggs, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 3/4 cup freekeh, 1 large raw beetroot, grated, 1 tbsp pomegranate molasses, 1/4 cup extra virgin olive oil, Juice of 1 lemon , 1 bunch English spinach, trimmed, blanched, 8 soft-boiled eggs, peeled, 1 1/2 tsp coriander seeds , 2 tsp cumin seeds, 1 tsp whole black peppercorns, 80g unsalted pistachios, toasted, 80g unsalted almonds, toasted, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 2 tsp ground turmeric, 1/4 cup sesame seeds, toasted.

Ingredients:

  • 3/4 cup freekeh 
  • 1 large raw beetroot, grated 
  • 1 tbsp pomegranate molasses 
  • 1/4 cup extra virgin olive oil 
  • Juice of 1 lemon 
  • 1 bunch English spinach, trimmed, blanched 
  • 8 soft-boiled eggs, peeled 
  • 1 1/2 tsp coriander seeds 
  • 2 tsp cumin seeds 
  • 1 tsp whole black peppercorns 
  • 80g unsalted pistachios, toasted 
  • 80g unsalted almonds, toasted 
  • 1/2 tsp ground ginger 
  • 1/2 tsp ground cinnamon 
  • 2 tsp ground turmeric 
  • 1/4 cup sesame seeds, toasted 

Instructions

  1. Place the freekeh in a saucepan with 1L (4 cups) water. Bring to the boil, then reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes or until al dente. Drain and transfer to a large bowl.
  2. Meanwhile for the dukkah, place coriander, cumin and peppercorns in a dry frypan over high heat for 1 minute or until fragrant. Transfer to a mortar and pestle with 2 tsp salt and grind. Place nuts in a food processor and whiz to finely chop. Add ginger, cinnamon, turmeric, roasted spice mix and sesame seeds, then pulse to combine.
  3. Toss beetroot with pomegranate molasses. Combine oil, lemon juice and 1/4 cup (30g) dukkah, then stir dressing through the warm freekeh with the beetroot. Season. Dip each egg in water then roll in remaining dukkah to completely coat. Divide freekeh mixture among 4 bowls, then top each with spinach and 2 eggs to serve.