adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dukkah-rolled eggs with freekeh and beetroot
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Upgrade your breakfast with a vibrant bowl packed with veggies, whole grains, healthy fats, and protein for a delicious and nutritious start to your day!
Ingredients:
  • 3/4 cup (125g) freekeh (see Notes)
  • 1 large raw beetroot, grated
  • 1 tablespoon pomegranate molasses (see Notes)
  • 1/4 cup (60ml) extra virgin olive oil
  • Juice of 1 lemon
  • 1 bunch English spinach, trimmed, blanched
  • 8 soft-boiled eggs, peeled
  • 1 1/2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon whole black peppercorns
  • 80g unsalted pistachios, toasted
  • 80g unsalted almonds, toasted
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground turmeric
  • 1/4 cup (35g) sesame seeds, toasted
Instructions:
  • In a saucepan, simmer freekeh with 1L (4 cups) water until al dente, about 20 minutes. Drain and transfer to a large bowl.
  • Toast coriander, cumin, and peppercorns in a dry frypan over high heat until fragrant. Transfer to a mortar and pestle along with 2 tsp salt and grind them together. Use a food processor to finely chop the nuts, then add ginger, cinnamon, turmeric, roasted spice mix, and sesame seeds. Pulse until combined.
  • Coat beetroot with delicious pomegranate molasses. Mix oil, lemon juice, and 1/4 cup (30g) dukkah, then mix dressing with warm freekeh and beetroot. Season to taste. Dip eggs in water, then roll in remaining dukkah for a fully coated exterior. Serve by dividing the freekeh mixture into 4 bowls, topping each with spinach and 2 eggs.

Similar Recipes