Boiled eggs with hazelnut and sesame dukkah

Ingredients

For 1 serving

• Eggs2
• Hazelnuts5 g
• Sesame seeds3 g
• Cumin1 pinch
• Coriander seeds1 pinch
• Saltto taste

Contains: nuts, eggs, sesame

Method

1. Bring a small pan of water to the boil, gently lower in the eggs with a spoon and cook over a medium heat for 9 minutes, until hard.
2. Meanwhile toast the hazelnuts in a small dry pan over a medium heat for 3 minutes, shaking often; add the sesame, cumin and coriander seeds and toast for 1 more minute, until the sesame is golden and the spices smell fragrant.
3. Tip everything into a mortar with a pinch of salt and pound coarsely, until the hazelnuts are in small pieces (a knife works too).
4. Cool the eggs in cold water for 2–3 minutes and peel them.
5. Halve them and dip the yolk side in the dukkah, or serve it in a small bowl on the side.