Dukkah will add a hint of the exotic to your Sunday breakfast.
In a small dry pan toast the sesame seeds, cumin and coriander seeds until aromatic. Remove from the heat and place in a bowl.
Place the pistachios in the bowl of a small food processor and pulse until finely chopped. Combine with the spices and salt. Set aside.
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.
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.
To serve, place the Turkish bread on serving plates and spoon over wilted spinach. Top with fried eggs and sprinkle liberally with dukkah.
Nutritional analysis per serving (2 servings)
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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