Preparation time 20 minutes
1 tablespoon sesame seeds
1 tablespoon cumin seeds
3 teaspoon coriander seeds
1/2 cup finely chopped unsalted pistachios
1 teaspoon sea salt
10 g butter
1 small clove garlic, crushed
100 g baby spinach leaves
4 slices toasted Turkish bread
1 In a small dry pan toast the sesame seeds, cumin and coriander seeds until aromatic. Remove from the heat and place in a bowl.
2 Place the pistachios in the bowl of a small food processor and pulse until finely chopped. Combine with the spices and salt. Set aside.
3 Heat a large non stick frying pan over medium high and add a little olive oil. Crack two eggs into the pan and fry for 2-3 minutes or until cooked to your liking. Turn over if desired and cook for another minute. Repeat with remaining eggs.
4 Meanwhile in another pan melt the butter and add the garlic. Cook for a minute then add the spinach. Cook for 2-3 minutes or until wilted. Season with salt and cracked black pepper.
5 To serve, place the Turkish bread on serving plates and spoon over wilted spinach. Top with fried eggs and sprinkle liberally with dukkah.
The Carousel thanks Egg Corporation for this recipe