Dukkah Eggs with Roasted Tomatoes & Green Lentils is a wonderful dish for breakfast, lunch or supper. Dukkah is an Egyptian blend of roasted seeds and spices and usually used as a dip for bread. It is also often used, as we have here, for rolling or dipping boiled eggs to give them a tasty crunch

For the tomatoes

8 large tomatoes, thickly sliced into 4
1 tbsp olive oil
pinch of salt

For the lentils

1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed and finely chopped
160g dried green or puy lentils
450ml vegetable stock
1 tbsp lemon juice
pinch of salt

For the eggs

4 large eggs
4 tsp Dukkah spice
2 tsp roasted, chopped hazelnuts

Preheat the oven to 190C.

Toss the tomatoes in the olive oil and then lay them on a baking tray.  Sprinkle with the salt and roast in the oven for about 45 minutes, until starting to caramelize and shrivel.

Meanwhile cook the lentils.  Heat 1 tbsp olive oil in a saucepan over a medium heat.  Add the onion and garlic, and fry gently for 4-5 minutes until starting to soften.  Add the lentils and stir in, then add the vegetable stock and bring to the boil.  Turn the heat down and simmer for 15-25 min, until the lentils are tender but not mushy. Stir in the lemon juice and add salt as required. 

While the lentils are cooking, cook the eggs for 6 minutes in a saucepan of boiling water.  Rinse the eggs in cold water and then peel.

To serve, place the lentils on plates, top with the roasted tomatoes.  Roll the eggs in the dukkah spice with the hazelnuts and place them on top of the tomatoes and serve.