Shakshuka SA Style with Dukka
Flavours from the Middle East. An outstanding brunch or nutritious supper dish.
- Serves: 4
- Recipe Category: Breakfast eggs
-
Products in this recipe:
Green Onion Seasoning, Roast Pepper Pasta Sauce, Seasoned Sea Salt Seasoning
You Will Need:
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.
Shakshuka SA Style with Dukka
Flavours from the Middle East. An outstanding brunch or nutritious supper dish.
- Serves: 4
- Recipe Category: Breakfast eggs
-
Products in this recipe:
Green Onion Seasoning, Roast Pepper Pasta Sauce, Seasoned Sea Salt Seasoning
You Will Need:
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.