Dukkah & feta fried eggs

Crisp Lebanese bread is the base for these cheesy and zesty fried eggs.

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 2)

2 tsp almond dukkah
1 tsp finely grated lemon rind
60ml (1/4 cup) olive oil
4 fresh eggs
2 Lebanese bread
60g feta, crumbled
1 tbs shredded fresh mint
Lemon wedges, to serve

Preparation:

1. Combine dukkah and 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 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 paper towel to wipe the pan to remove excess oil. Add 1 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.

SourceAustralian Good Taste - March 2008, Page 94