Making of Dukkah
To make dukkah, sauté the hazelnuts in a pan on medium heat for about 1 minute and transfer to a bowl. Add all remaining ingredients to the pan and sauté for about 2 minutes. Transfer all ingredients into a blender jug and slowly run through the blender so they remain coarse. Your dukkah is ready to serve.
Instructions
Add the greens of your choice into the pan, bring the heat to low and let cook in its own steam for about 1-2 minutes with the lid on. Heat the oil in a pan, add the slightly cooked greens, the garlic and tomatoes and cook for 5 minutes while mixing. Add a tablespoon of the dukkah mixture and make sure all ingredients mix together. Take it off the stove. Leave the water to boil in a small pot. Once the water boils, lower the heat and break the eggs into the water one by one. Cook the eggs until the yolks are cooked to the desired consistency, then transfer them onto a paper towel. Divide the cooked vegetable mix into 2 plates, add two poached eggs on top of each, add 1 tablespoon of dukkah on top and serve.
One of the most effective leafy vegetables is spinach, the source of strength of Popeye. Only 30 grams of raw spinach provides more than half of daily requirement of vitamin A, all of the daily requirement for vitamin K and only 7 calories of energy. Spinach also contains many antioxidants that may help reduce the risk for chronic diseases. Rich with healthy fats, dukkah can be used in many dishes. You can serve it over meat or add it to your soup or pilaf. The brown coat around raw hazelnuts contain a high amount of fiber that provides nourishment for healthy gut bacteria. It's a good source of magnesium, which is an important mineral for a healthy metabolism.
