Dukkah Potato & Spinach Toast with Poached Eggs

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2-4 1x



  • 1 large russet potato
  • 1 Tbsp olive oil or butter
  • 1 large garlic clove, minced
  • 34 Tbsp dukkah, separated
  • 4 eggs
  • 4 pieces of bread, toasted
  • 1 handful fresh spinach leaves
  • salt & pepper
  • 2 plum tomatoes, chopped


  1. With a box grater, grate the potato on the largest setting.
  2. Melt the butter (or add oil) in a medium frying pan over medium-high heat. Add the potatoes, then the minced garlic. Add about 2 Tbsp of the dukkah, and mix into the potatoes.
  3. The potatoes will need to cook for about 10 minutes, but stir only every few minutes so that you get some crispy bits.
  4. While the potatoes are cooking, begin poaching the eggs and toasting the bread. If you need a tutorial on poaching eggs, look here.
  5. When the potatoes are nearly done, slide them to one side of the pan and add the spinach to the bare side, along with 1 tsp of dukkah. Cook until wilted.
  6. Season everything with salt and pepper, and assemble the toast with potatoes, spinach, eggs, more dukkah sprinkled on top, and chopped tomatoes.