Fried Egg Tacos with Dukka
Source
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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