Fried Egg Tacos with Dukka

Name: Fried Egg Tacos with Dukka
Ingredients: For the dukka:; 1/4 cup raw hazelnuts; 1/4 cup whole, raw almonds; 1/4 cup shelled raw pistachios; 1 tablespoon sesame seeds; 1 tablespoon coriander seeds; 2 teaspoons cumin seeds; Kosher salt and freshly cracked pepper; For the salad:; 1 tablespoon tahini; 1 tablespoon lemon juice; 2 tablespoons water; 1 tablespoon plain Greek yogurt; 1 small clove garlic, finely minced; 1 teaspoon lemon zest; 4 cups baby arugula; Kosher salt and freshly ground black pepper; For the tacos:; 2 tablespoons olive, (plus two teaspoons extra); 8 large eggs; Kosher Salt; 8 (6-inch) corn, or flour tortillas, warmed

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For the dukka:
¹⁄₄ cup	raw hazelnuts
¹⁄₄ cup	whole, raw almonds
¹⁄₄ cup	shelled raw pistachios
1 tablespoon	sesame seeds
1 tablespoon	coriander seeds
2 teaspoons	cumin seeds
	Kosher salt and freshly cracked pepper
For the salad:
1 tablespoon	tahini
1 tablespoon	lemon juice
2 tablespoons	water
1 tablespoon	plain Greek yogurt
1 small clove	garlic finely minced
1 teaspoon	lemon zest
4 cups	baby arugula
	Kosher salt and freshly ground black pepper
For the tacos:
2 tablespoons	olive (plus two teaspoons extra)
8 large	eggs
	Kosher Salt
8	(6-inch) corn or flour tortillas, warmed

To make the dukka:

Set a medium skillet over medium heat. Add the hazelnuts, almonds, and pistachios. Cook, shaking pan occasionally, until nuts are toasted and fragrant, about 2 to 3 minutes. Once cool, coarsely chop and transfer to a medium bowl.

In the same skillet, toast the sesame seeds in the same way, cooking about 1 minute. Transfer to the bowl with the nuts.

To the same skillet, add the coriander and cumin seeds and cook, shaking the pan often, until fragrant, about 1 minute. Transfer coriander and cumin to a mortar and pestle or spice grinder. Once cool, crush or process. Add to the bowl. Toss everything together.

To make the salad:

In a small bowl, whisk together the tahini, lemon juice, yogurt, and lemon zest. Season to taste with salt and black pepper. Add the arugula then toss to combine just before serving.

To fry the eggs:

Set the non-stick skillet back over medium heat, add 1 to 2 teaspoons oil, and, once hot, add 1 or 2 cracked eggs. Season with salt to taste. Cook 2 minutes, cover with foil, and cook an additional 2 to 3 minutes, or until desired doneness. Repeat with remaining eggs.

To make the tacos:

Serve dressed salad in warmed tortillas topped with fried eggs and dukka.

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KITCHEN TIP: No mortar and pestle and no spice grinder? No problem! Place seeds in a sturdy plastic bag, such as a freezer bag. Using a rolling pin or meat mallet or pan, crush the seeds.

SAVING TIP: Save extra dukka to use as a topping for salad, toast, or fish or mix it into hummus. Store it in an air-tight container in the fridge and use within 1 week.

To make the dukka:
Set a medium skillet over medium heat. Add the hazelnuts, almonds, and pistachios. Cook, shaking pan occasionally, until nuts are toasted and fragrant, about 2 to 3 minutes. Once cool, coarsely chop and transfer to a medium bowl.
In the same skillet, toast the sesame seeds in the same way, cooking about 1 minute. Transfer to the bowl with the nuts.
To the same skillet, add the coriander and cumin seeds and cook, shaking the pan often, until fragrant, about 1 minute. Transfer coriander and cumin to a mortar and pestle or spice grinder. Once cool, crush or process. Add to the bowl. Toss everything together.
To make the salad:
In a small bowl, whisk together the tahini, lemon juice, yogurt, and lemon zest. Season to taste with salt and black pepper. Add the arugula then toss to combine just before serving.
To fry the eggs:
Set the non-stick skillet back over medium heat, add 1 to 2 teaspoons oil, and, once hot, add 1 or 2 cracked eggs. Season with salt to taste. Cook 2 minutes, cover with foil, and cook an additional 2 to 3 minutes, or until desired doneness. Repeat with remaining eggs.
To make the tacos:
Serve dressed salad in warmed tortillas topped with fried eggs and dukka.
_____
KITCHEN TIP: No mortar and pestle and no spice grinder? No problem! Place seeds in a sturdy plastic bag, such as a freezer bag. Using a rolling pin or meat mallet or pan, crush the seeds.
SAVING TIP: Save extra dukka to use as a topping for salad, toast, or fish or mix it into hummus. Store it in an air-tight container in the fridge and use within 1 week.

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