Turkish-style egg smash with dukkah

By vanessa green
July 31, 2014
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Author Notes: A new take eggs for breakfast; can also be made ahead and makes a great quick lunch toovanessa green

Serves: 2

  • 4 eggs, boiled and peeled
  • 3 tablespoons sheep fetta, or cream cheese
  • arugula, handful
  • 2 tablespoons dukkah
  1. Put your boiled and peeled eggs in a bowl (they're actually delicious still warm). Add feta
  2. Serve on bread of your choice (I make my own using macadamias - see my other recipes).
  3. Sprinkle with 1 tbsp dukkah each plate. Maybe more; it's moorish (excuse the pun)

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