Spiced Coconut Crumbed Eggs with Dukkah

Put the eggs in a saucepan of cold water and bring to a rolling boil. Remove from the heat and cover with a lid. Leave for 6 minutes then drain. Cool under cold water and peel. 

Place the flour and cumin in a dish, the eggs in another and the combined coconut and panko crumbs in a third. Season each one.

Pat the eggs dry with a paper towel.  Roll the eggs in the flour, then in the eggs and finally the coconut crumb mixture, pressing on well to adhere. Chill if not cooking immediately.

Heat about 6cm of oil in a small, deep saucepan to 180°C on a sugar thermometer.

Carefully lower in 2 eggs and cook for 2-3 minutes, turning often until golden all over. Drain on kitchen towels and repeat with the remaining eggs.

To serve: Place the eggs on a serving platter and top each with a little dukkah. Serve with a bowl of tamarind chutney and some mustard. Makes 8

Pantry Note: Jenny’s Kitchen chutneys are available at good food stores.