Dukkah will add a hint of the exotic to your Sunday breakfast. 


  • 4 eggs

  • 1 tablespoon sesame seeds

  • 1 tablespoon cumin seeds

  • 3 teaspoon coriander seeds

  • 1/2 cup finely chopped unsalted pistachios

  • 1 teaspoon sea salt

  • 10g butter

  • 1 small clove garlic, crushed

  • 100g baby spinach leaves

  • 4 slices toasted Turkish bread


  • 1.

    In a small dry pan toast the sesame seeds, cumin and coriander seeds until aromatic. Remove from the heat and place in a bowl.

  • 2.

    Place the pistachios in the bowl of a small food processor and pulse until finely chopped. Combine with the spices and salt. Set aside.

  • 3.

    Heat a large non stick frying pan over medium high and add a little olive oil. Crack two eggs into the pan and fry for 2-3 minutes or until cooked to your liking, turning over if desired and cooking for another minute. Repeat with remaining eggs.

  • 4.

    Meanwhile in another pan melt the butter and add the garlic. Cook for a minute then add the spinach. Cook for 2-3 minutes or until wilted. Season with salt and cracked black pepper.

  • 5.

    To serve, place the Turkish bread on serving plates and spoon over wilted spinach. Top with fried eggs and sprinkle liberally with dukkah.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 545kj
  • Fat Total 31g
  • Saturated Fat 8g
  • Protein 26g
  • Carbohydrate 43g
  • Sugar 6g
  • Sodium 560mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip: Dukkah can be kept in an airtight jar and stored for up to a month. For a little extra spiciness add a pinch of chilli flakes.

This recipe was provided by the Australian Egg Corporation Limited

For more information about eggs, visit


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