Shakshuka SA Style with Dukka

Serves 4
Flavours from the Middle East. An outstanding brunch or nutritious supper dish.
Recipe Category

You will need

1 T (15 ml) olive oil
1 onion, roughly chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 x 250 g Ina Paarman’s Chargrilled Peppers, drained
1 x 400 g Ina Paarman’s Roast Pepper Pasta Sauce
¼ cup (60 ml) water
4 extra large eggs
Ina Paarman’s Seasoned Sea Salt
toasted ciabatta bread

1 cup (250 ml) double cream plain yoghurt
2 T (30 ml) Dukka – see recipe

Method

Shakshuka

Using a large frying pan, heat the oil and stir-fry the onion pre-seasoned with Green Onion Seasoning until soft.

Drain the Chargrilled Peppers and cut each into halves.

Add the Roast Pepper Sauce, rinse out the bottle with the water, add and warm through.

Make 4 hollows in the sauce, break an egg into each indentation.

Repeat with the other 3 eggs.

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 yoghurt and Dukka into bowls.

Serve with ciabatta toast

 

Dukka

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.