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Dukkah-rolled eggs with freekeh and beetroot
Dukkah-rolled eggs with freekeh and beetroot
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Revamp your breakfast routine with our veggie-packed bowl for a nutritious and satisfying start to your day!
Ingredients:
  • 125g freekeh
  • 1 large raw beetroot, grated
  • 20.00 ml pomegranate molasses (see Notes)
  • 60ml 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
  • 1.25 gm ground ginger
  • 2 tsp ground turmeric
  • 35g sesame seeds
Instructions:
  • In a saucepan, combine the freekeh and 1L (4 cups) of water. Bring to a boil, then simmer on medium-low heat, covered, stirring occasionally, for 20 minutes until 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. Pulse nuts in a food processor until finely chopped. Add ginger, cinnamon, turmeric, roasted spice mix, and sesame seeds, then pulse to combine.
  • Coat beetroot with sweet pomegranate molasses. Mix oil, lemon juice, and 1/4 cup (30g) dukkah together, then blend the dressing with the warm freekeh and beetroot. Season the mixture. Dip eggs in water, then coat them with the rest of the dukkah. Serve by dividing the freekeh mixture into 4 bowls, topping each with spinach and 2 eggs.

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