Dukkah-crusted eggs, roasted tomatoes & lentils

Dukkah's an Egyptian condiment which is a blend of herbs and spices with crushed hazelnuts. Traditionally it's enjoyed at breakfast with bread dipped in olive oil, or as a snack. Here we've used it to create a simple main meal that's both nutritious and scrumptious.

Serves: 6

Difficulty: Easy

Time: 90 minutes

Tomatoes and Eggs:

12 large plum tomatoes, halved

45ml (3 tbsp) olive oil

7.5ml (½ tbsp) caster sugar

5ml (1 tsp) chilli flakes

Salt and pepper

Lentils:

45ml (3 tbsp) olive oil

½ onion, finely chopped

1 clove garlic, mashed

250g lentils

700ml vegetable stock

1 bay leaf

Juice of half a lemon

6 large eggs

45ml (3 tbsp) dukkah*

Method:

1) Preheat oven to 190°C.

2) Lay tomatoes in a single layer in a roasting pan, pour over olive oil and turn to coat, ending with cut side up. Sprinkle with the sugar and chilli flakes and season. Roast for 45 minutes until caramelised.

3) Heat 15ml oil in a pan and fry the onion and garlic until soft and translucent. Add the lentils and give a good stir to coat with the oil. Add the stock and bay leaf, bring to the boil and simmer uncovered for about 15-20 minutes until the lentils are just tender. All the liquid should be absorbed but if not just drain off the excess.

4) Season the lentils and stir through the lemon juice and remaining olive oil.

5) Cook the eggs in boiling water for 6 minutes and rinse in cold water. Peel them and roll in the dukkah. Serve on top of lentils and tomatoes.

*Readymade spice blends and pastes are available from selected supermarkets, spice stores and delicatessens. Alternatively try this easy recipe for homemade dukkah.