Hazelnut Dukkah Eggs

• 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

1. 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.
2. Cook eggs in boiling water for 3-4 mins. Cool under cold running water. Peel and set aside.
3. 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.

sesame seeds, ground coriander, ground cumin, hazelnuts, salt, ground black pepper, eggs, eggs, artichokes, parsley, red onion, lemon juice, olive oil , lebanese flatbread

Taken from recipes-plus.com/api/v2.0/recipes/24039 (may not work)