This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a bowl, combine drained tuna, potato, onion and lemon juice. Season to taste.
2.Divide mixture into 6 equal portions. Mould each portion around one peeled egg.
3.Dust eggs in flour. Dip into extra beaten egg, then roll in combined breadcrumbs and za’atar. Chill for 15 minutes.
4.In a frying pan, heat oil on medium. Cook eggs for 5-6 minutes, turning, until golden and crisp. Drain well on a paper towel.
5.Serve Scotch eggs with bread, yoghurt, cucumber and extra spring onion.
