Hazelnut Dukkah Eggs - cooking recipe

Ingredients

1/4 cup sesame seeds
1 tbsp ground coriander
2 tsp ground cumin
1/2 cup roasted hazelnuts, finely chopped
1 tsp sea salt flakes
1/4 tsp freshly ground black pepper
None None For the Eggs and Salad
6 None eggs
1 (10 oz) jar artichokes in brine, drained, quartered
1/3 cup fresh parsley leaves
1/2 None red onion, finely sliced
1 tbsp lemon juice
2 tsp extra virgin olive oil + extra, to drizzle
None None lebanese flatbread, torn, to serve

Preparation

To make the dukkah, heat a large frying pan over medium heat. Add sesame seeds and spices. Cook, stirring, for 2-3 mins, until toasted and fragrant. Remove from heat. Add nuts, sea salt flakes and black pepper. Set aside.
Cook eggs in boiling water for 3-4 mins. Cool under cold running water. Peel and set aside.
Combine artichokes, parsley, onion, lemon juice and oil. Season to taste. Roll eggs in dukkah then slice in 1/2. Serve over salad, drizzled with olive oil, and Lebanese bread on the side.