Labneh With Fried Egg And Coconut Dukkah Recipe

Name: Labneh With Fried Egg And Coconut Dukkah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Dukkah (yields about 3 cups. Use leftovers to sprinkle over roasted vegetables, avocado, eggs, soups, salads, chicken, lamb, yogurt etc.; 1/2 cup hazelnuts (with or without skin); 1/2 cup unsalted pistachios; 1/2 cup sesame seeds; 1/2 cup unsweetened shredded coconut; 4 tablespoons coriander seeds; 4 tablespoons cumin seeds; 1 teaspoon salt; freshly ground pepper; Labneh and fried eggs; 1 tablespoon coconut oil (or other fat of choice); 1 -2 egg; 2 tablespoons Labneh (or full fat greek yogurt)

Servings: persons

Coconut Dukkah (yields about 3 cups. Use leftovers to sprinkle over roasted vegetables, avocado, eggs, soups, salads, chicken, lamb, yogurt etc.
1/2 cup hazelnuts (with or without skin)
1/2 cup unsalted pistachios
1/2 cup sesame seeds
1/2 cup unsweetened shredded coconut
4 tablespoons coriander seeds
4 tablespoons cumin seeds
1 teaspoon salt
freshly ground pepper
Labneh and fried eggs
1 tablespoon coconut oil (or other fat of choice)
1 -2 egg
2 tablespoons Labneh (or full fat greek yogurt)

1
["Make Dukkah: Place hazelnut on a baking sheet and toast in 390u00b0F ( 200u00b0C) oven for about 6-8 min or until nicely golden and fragrant. Transfer to a bowl (if they have the skin, remove it by lightly rubbing them between your hands once they have cooled).
2
On the same baking sheet, place pistachios and toast for about 5-6 minutes. Transfer to bowl. Once cooled, transfer nuts to spice mill and pulse a couple times until roughly ground (alternately chop on a cutting board). Then transfer to a bowl.
3
In a dry skillet, set over medium-high heat, separately toast sesame seeds, coriander seeds and cumin seeds until fragrant. Transfer coriander and cumin to the spice mill and grind.
4
In the same skillet toast coconut until golden, about 2 minutes. Transfer to spice mill and a pulse to coarsely grind. Add to the nuts and spices and stir in salt and pepper.", "In a small plate, using the back of a spoon, spread labneh into a large circle big enough to hold egg(s).", "Heat 1 tablespoon coconut oil in a nonstick skillet until it starts to sizzle. Crack in eggs and cook until white is set, edges crispy and yolk still runny.", "Once cooked, transfer the egg(s) in the middle of the circle and sprinkle with 1 tablespoon Dukkah and extra salt to taste."]

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Coconut Dukkah (yields about 3 cups. Use leftovers to sprinkle over roasted vegetables, avocado, eggs, soups, salads, chicken, lamb, yogurt etc., 1/2 cup hazelnuts (with or without skin), 1/2 cup unsalted pistachios, 1/2 cup sesame seeds, and more.

Yes, Labneh With Fried Egg And Coconut Dukkah falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Labneh With Fried Egg And Coconut Dukkah

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