Pulled Pork Dukkah Spiced Eggs
Looking to spice up your breakfast this week? Simple and tasty with an unforgettable blend of spices, this dish is the perfect start to the day.
What You Need
- 1 pack Three Aussie Farmers Pulled Pork
- 2 Tbsp. Ras el Hanout
- 1 eggplant, sliced lengthways into 8 pieces
- 8 eggs
- 300g labneh
- 1 tsp. chunky chilli oil
- 1 Tbsp. dukkah
- 4 flat breads, toasted to serve
- Coriander, chopped to serve
How To Make It
- Cook pulled pork as per pack instructions. Add ras el hanout spice blend and combine, then set aside to keep warm.
- While pork is heating, grill the eggplant in a separate pan over med-high heat for 3 mins each side, then set aside.
- In a large pot of water over high heat, poach eggs for 3-4 mins for a runny yolk.
- To assemble dish, spoon a generous amount of labneh onto the bottom of each plate and smear with the back of the spoon. Next lay 2 pieces of grilled eggplant and pulled pork, then top it off with the poached egg. Sprinkle with chilli oil, dukkah and coriander.
- Serve and enjoy!
TIP
Can’t find the Ras-el-Hanout spice mix in the shops? Why not make your own? Here’s what you’ll need:
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. salt
¾ tsp. freshly ground pepper
½ tsp. ground coriander seeds
½ tsp. cayenne
½ tsp. ground all spice
¼ tsp. ground cloves
Mix together in a small bowl until well combined. Makes approx. 3 Tbsp. Store in an airtight container in the fridge for 30 days.
You can’t go wrong with pulled pork. Especially slow cooked Aussie pulled pork that’s faster to make than baked beans on toast. It’s a big claim, but this might be the best thing since sliced bread… The only hard bit is deciding how to eat it – sliders, nachos, tacos, wraps, salads, pasta,- or you could forget that and just grab a fork.
