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Shakshuka SA Style with Dukka

Flavours from the Middle East. An outstanding brunch or nutritious supper dish.

You Will Need:

Yoghurt and Dukka
  • 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 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

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.

 

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