Moroccan eggs
Prep
10m
Cook
05m
serves
4
Moroccan eggs
Ingredients (8)
- 1 tablespoon olive oil, plus extra to drizzle
- 4 eggs
- 2 tablespoons dukkah (see note)
- 4 slices Turkish bread, split, toasted
- 1/2 cup (130g) hummus
- 1/2 red onion, sliced
- 1/3 cup mint leaves
- Tomato chutney, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat the oil in a large non-stick frypan over medium-high heat. Crack the eggs into the pan and cook for 30 seconds or until the whites start to firm, then sprinkle 2 teaspoons dukkah over each egg. Cover pan loosely and cook the eggs for a further minute for runny yolks, or until cooked to your liking.
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2.Meanwhile, thickly spread toast with hummus and place on warm plates. Top with the eggs, drizzle with a little extra oil and scatter over the sliced onion and mint leaves. Serve topped with chutney.
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