Dukkah Eggs with Griddled Asparagus and Hummus Recipe

Impress your guests with a starter of soft boiled eggs known as Dukkah, served with hummus


  • 6 large eggs
  • 2 tbsp olive oil
  • 200g hummus
  • 3 tbsp plain yoghurt
  • 1 tsp harrissa
  • 4 tbsp dukkah spice mix
  • 2 x 230g bunches asparagus


  1. Place the eggs in a small saucepan and fill with cold water to a couple of cms above the egg. Place over a high heat and once they begin to boil put a timer on for 3 ½ minutes.
  2. Meanwhile spoon the hummus into a bowl and stir through the yoghurt and harrissa. Set aside.
  3. Plunge the eggs into cold water to stop the egg from cooking any further. Peel and brush with the oil. Roll through the dukkah.
  4. Trim the asparagus and toss in 1 tbsp oil. Heat a griddle pan to high and add the asparagus. Cook for 1-2 minutes until charred before turning and cooking again for a further 1-2 minutes.
  5. Serve the asparagus with a spoonful of hummus and the dukkah egg.
Mima Sinclair

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