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Dukkah-rolled eggs with freekeh and beetroot
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Upgrade your breakfast with a veggie-packed bowl that includes whole grains, healthy fats, and protein for a satisfying 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, combine the freekeh with 1L (4 cups) of water. Bring to a boil, lower the heat to medium-low, cover, and simmer for 20 minutes or until freekeh is al dente. Drain and transfer to a large bowl.
  • Toast coriander, cumin, and peppercorns in a dry frypan over high heat until fragrant. Grind them in a mortar and pestle with 2 tsp salt. Use a food processor to finely chop the nuts. Add ginger, cinnamon, turmeric, roasted spice mix, and sesame seeds, then pulse to combine.
  • Mix beetroot with sweet pomegranate molasses. Whisk oil, lemon juice, and 1/4 cup (30g) dukkah together, then mix the dressing into the warm freekeh with the beetroot. Season the dish. Dip each egg in water and then coat them completely with the remaining dukkah. Serve by dividing the freekeh mixture among 4 bowls and topping each with spinach and 2 eggs.

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