Hazelnut Dukkah Eggs

• 1/4 cup sesame seeds
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 cup roasted hazelnuts finely chopped
• 1 teaspoon sea salt flakes
• 1/4 teaspoon freshly ground black pepper
• 6 eggs
• 10 ounces artichokes in brine, drained, quartered
• 1/3 cup fresh parsley leaves
• 1/2 red onion finely sliced
• 1 tablespoon lemon juice
• 2 teaspoons extra-virgin olive oil + extra, to drizzle
• flatbread lebanese, 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, salt, freshly ground black pepper, eggs, artichokes, parsley, red onion, lemon juice, extravirgin olive oil , flatbread lebanese

Taken from www.yummly.com/recipe/Hazelnut-Dukkah-Eggs-1405755 (may not work)