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 large red bell pepper, cut into thin strips
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
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



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.