You will need
1 cup (250 ml) double cream plain yoghurt
2 T (30 ml) Dukka – see recipe
Using a large frying pan, heat the oil and stir-fry the onion and pepper strips pre-seasoned with Green Onion Seasoning until soft.
Add the Roast Pepper Sauce, rinse out the bottle with the quater cup water, add and warm.
Make 4 hollows in the sauce, break an egg into each indentation.
Season eggs with Seasoned Sea Salt.
Cover the pan with a lid. Cook for 3 minutes until the whites are set and the yolks done to your taste.
Decant into bowls top with yoghurt and Dukka .
Serve with ciabatta toast
Dukka is commercially available, but if you want to make your own, here is the recipe.
25 g hazelnuts
50 g sesame seeds
20 g coriander seeds
10 g cumin seeds
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
½ t (2.5 ml) dried thyme
Dry roast the hazelnuts, then add sesame seeds, coriander seeds and cumin seeds. When aromatic add Seasoned Sea Salt and thyme.
Pulse in a food processor. Store dukka in an airtight jar.