1 cup nuts e.g. hazelnuts, almonds, pistachios
1/2 cup seasame seeds
1/4 cup cumin seeds
1/2 cup coriander seeds
1 tsp sea salt
Time to prep & cook
- 1 Nuts: Preheat the oven to 180 degrees. Toast the nuts on a baking tray with baking paper for 10 to 15 minutes until fragrant and lightly browned. Remove from baking sheet and set aside to cool.
- 2 Spice: Place the sesame, cumin, coriander, cumin, and fennel seeds on a baking tray with baking paper and toast in the oven for about 5 minutes. Set aside to cool.
- 3 Combine nuts, spices, salt and black pepper in a food processor and blend to desired consistency.
Dip toasted bread fingers into extra virgin cold pressed olive oil and then dukkah
Sprinkle dukkah on scrambled eggs