Dukkah Crusted Eggs With Fetta – a delicious recipe with eggs, dukkah, tomatoes, avocado, mixed salad green, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place eggs in a pot of cold water and bring to the boil and cook the eggs for 8 minutes and once cooked cool the eggs in a bowl of iced water.
2
To easily remove the shell from the eggs peel under a running tap.
3
Scatter the dukkah on a plate and roll the eggs in the spice mixture until well coated (the eggs should be slightly damp from been peeled under the running water which should make it easier to coat them in the dukkah.
4
Arrange the tomatoes on each plate in the centre of the plate overlapping in a circle and then drape the prosciutto on top and add the wedges of avocado to this and carefully nest two eggs per person on each plate on top.
5
Mix the salad leaves with vinegar and olive oil and place to the side and finally crumble over the fetta cheese.
319
kcal
Calories
26
g
Fat
3
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs, 4 tablespoons dukkah, 2 large tomatoes (ripe sliced thick), 12 avocado (cut into quarters), and more.
Yes, Dukkah Crusted Eggs With Fetta falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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