Egyptian Dukkah Egg and White Bean Mash

This is a quick, protein-packed breakfast bowl built around canned white beans and soft-boiled eggs, finished with a sprinkle of store-bought dukkah for crunch and a drizzle of olive oil. The beans get warmed and roughly mashed right in the pot with a splash of water so they stay soft and scoopable, then the eggs go on top along with the nutty spice blend. It's a small, satisfying bowl with no heavy fats or sauces, just good flavor from the dukkah, a squeeze of lemon and good olive oil, ready in about ten minutes.

Ingredients

• 2 largeeggs
• 1 cupcanned white beans, drained and rinsed, check label gluten-free
• 2 tbspDukkah spice blend, store-bought, check label gluten-free
• 1 tbspolive oil
• 0.5 piecelemon
• 0.25 tspsalt
• 2 tbspwater

Method

1. Bring a small pot of water to a boil and gently lower in the eggs. Boil for 6 minutes for soft-set yolks, then transfer to a bowl of cold water. 6:00
2. While the eggs cook, warm the white beans with the water in a small saucepan over medium heat for about 3 minutes. 3:00
3. Roughly mash the warm beans with a fork right in the saucepan and stir in the salt.
4. Spoon the mashed beans into a bowl. Peel the eggs, halve them, and set on top.
5. Sprinkle with dukkah, drizzle with olive oil and squeeze the lemon half over the top before serving.