Poached eggs with ricotta & sesame dukkha

For the dukkha, scatter the sesame seeds in a small non-stick frying pan over medium heat. Cook, shaking pan for 2-3 minutes until they start to colour. Add the cumin, coriander, paprika and chilli flakes, cook shaking pan for 1 minute until spices are warm. Remove to a jar, season. Cool before securing the lid.

Half fill a deep saucepan with water. Bring to a simmer over medium-high heat. Crack 1 egg onto a saucer. Slide egg into the water, working quickly, stir the water to form a gentle whirlpool until the egg starts to float. Repeat with remaining egg. Simmer, without stirring, for 3 minutes. Remove with a slotted spoon to a plate lined with paper towel.

Toast bread and spread with ricotta. Top with spinach leaves and poached eggs. Sprinkle with dukkha.

TIP: You can easily double, triple or x 4 the dukkha recipe. It will keep 3 months in the fridge in an airtight jar. Its great over eggs, fish or chicken.