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Fried Egg Tacos with Dukka recipe

Fried Egg Tacos with Dukka

Course Main
Servings 4 people

Ingredients

For the dukka:

  • ¼ cup raw hazelnuts
  • ¼ cup whole, raw almonds
  • ¼ cup shelled, raw pistachios
  • 1 tablespoon sesame seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly cracked pepper

For the salad:

  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 tablespoon plain Greek yogurt
  • 1 small clove garlic, finely minced
  • 1 teaspoon lemon zest
  • 4 cups baby arugula
  • Kosher salt and freshly ground black pepper

For the tacos:

  • 2 tablespoons + 2 teaspoons olive or vegetable oil
  • 8 large eggs
  • Kosher salt
  • 8 (6-inch) corn or flour tortillas, warmed

Instructions

To make the dukka:

  1. Set a medium non-stick skillet over medium heat.

  2. Add the hazelnuts, almonds, and pistachios.

  3. Cook, shaking pan occasionally, until nuts are toasted and fragrant, about 2 to 3 minutes.

  4. Once cool, coarsely chop and transfer to a medium bowl.

  5. In the same skillet, toast the sesame seeds in the same way, cooking about 1 minute. Transfer to the bowl with the nuts.

  6. To the same skillet, add the coriander and cumin seeds and cook, shaking the pan often, until fragrant, about 1 minute.

  7. Transfer coriander and cumin to a mortar and pestle or spice grinder. Once cool, crush or process.

  8. Add to the bowl. Toss everything together.

To make the salad:

  1. In a small bowl, whisk together the tahini, lemon juice, water, yogurt, garlic and lemon zest.

  2. Season to taste with salt and black pepper.

  3. Add the arugula then toss to combine just before serving.

To fry the eggs:

  1. Set the non-stick skillet back over medium heat, add 1 to 2 teaspoons oil, and, once hot, add 1 or 2 cracked eggs.

  2. Season with salt to taste. Cook 2 minutes, cover with foil, and cook an additional 2 to 3 minutes, or until desired doneness. Repeat with remaining eggs.

To make the tacos:

  1. Serve dressed salad in warmed tortillas topped with fried eggs and dukka.

Recipe Notes

KITCHEN TIP: No mortar and pestle and no spice grinder? No problem! Place seeds in a sturdy plastic bag, such as a freezer bag. Using a rolling pin or meat mallet or pan, crush the seeds.
SAVING TIP: Save extra dukka to use as a topping for salad, toast, or fish or mix it into hummus. Store it in an air-tight container in the fridge and use within 1 week.