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Shakshuka SA Style with Dukka
Shakshuka SA Style with Dukka

Shakshuka SA Style with Dukka

Flavours from the Middle East. An outstanding brunch or nutritious supper dish.
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You Will Need:

Yoghurt and Dukka
  • 1 cup (250 ml) double cream plain yoghurt
  • 2 T (30 ml) Dukka - see recipe
Yoghurt and Dukka
  • 1 cup (250 ml) double cream plain yoghurt
  • 2 T (30 ml) Dukka - see recipe
Make hollows in the sauce and break eggs into indentations Make hollows in the sauce and break eggs into indentations
Serve with toast, yoghurt and dukka Serve with toast, yoghurt and dukka
Dry roasting dukka ingredients Dry roasting dukka ingredients

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.
Shakshuka SA Style with Dukka

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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