Recipe Ideas

Dukkah Fried Eggs on Lebanese Bread

Serves: 2
Cooking Time: 10 min

Bring Sunday Brunch to your home this morning with this simple Dukkah and Fetta fried eggs with our Lemon and Herb Dukkah.

2 teaspoons Table of Plenty Lemon and Herb Dukkah
1 teaspoon finely grated lemon rind
60ml (1/4 cup) olive oil
4 fresh eggs
2 Lebanese bread
60g Fetta, crumbled
1 tablespoon shredded fresh mint
Lemon wedges, to serve

  1. Combine Table of Plenty Lemon & Herb Dukkah and lemon rind in a bowl.
  2. Heat the oil in a large frying pan over medium-high heat. Crack the eggs, 1 at a time into the pan. Cook, tilting pan and spooning a little of the hot oil over yolks occasionally for 5 minutes for soft yolks or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  3. Use a paper towel to wipe the pan to remove excess oil. Add the Lebanese bread to the pan and cook for 1 minute each side or until warmed through. Transfer to a serving plate. Repeat with the remaining bread.
  4. Top the bread with eggs. Sprinkle with the Dukkah mixture. Crumble over feta. Top with mint. Serve with lemon wedges and sliced avocado

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