Dukkah rolled eggs with freekeh and beetroot

Yummy Dukkah rolled eggs with freekeh and beetroot Recipe

By switching up lacklustre cereal or toast for our produce-driven breakfast bowl, you’ll easily tick off two serves of vegetables alongside fibre-rich wholegrains, healthy fats and satisfying protein.
Dukkah rolled eggs with freekeh and beetroot
Prep Time : 0:25 | Cook Time : 0:35 | Total Time : 1:00 | Serving : 4 person.


  • 3/4 cup (125g) freekeh (see Notes)

  • 1 large raw beetroot, grated

  • 1 tablespoon pomegranate molasses (see Notes)

  • 1/4 cup (60ml) extra virgin olive oil

  • Juice of 1 lemon

  • 1 bunch English spinach, trimmed, blanched

  • 8 soft-boiled eggs, peeled


  • 1 1/2 teaspoons coriander seeds

  • 2 teaspoons cumin seeds

  • 1 teaspoon whole black peppercorns

  • 80g unsalted pistachios, toasted

  • 80g unsalted almonds, toasted

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cinnamon

  • 2 teaspoons ground turmeric

  • 1/4 cup (35g) sesame seeds, toasted


  • Step 1

    Place the freekeh in a saucepan with 1L (4 cups) water. Bring to the boil, then reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes or until al dente. Drain and transfer to a large bowl.

  • Step 2

    Meanwhile for the dukkah, place coriander, cumin and peppercorns in a dry frypan over high heat for 1 minute or until fragrant. Transfer to a mortar and pestle with 2 tsp salt and grind. Place nuts in a food processor and whiz to finely chop. Add ginger, cinnamon, turmeric, roasted spice mix and sesame seeds, then pulse to combine.

  • Step 3

    Toss beetroot with pomegranate molasses. Combine oil, lemon juice and 1/4 cup (30g) dukkah, then stir dressing through the warm freekeh with the beetroot. Season. Dip each egg in water then roll in remaining dukkah to completely coat. Divide freekeh mixture among 4 bowls, then top each with spinach and 2 eggs to serve.

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