THIS RECIPE WAS CREATED BY KAREN DUDLEY
Karen Dudley (born 1968) is a South African chef, food writer and restaurateur best known for her restaurant, The Kitchen in Woodstock, Cape Town.
Being a lover of Middle Eastern Food, I tried this recipe with some Banhoek Chilli Oil that was given to me as a present by a dear friend from Capetown after seeing it on Facebook and I was not disappointed by either the recipe or the very delicious Banhoek Chili Oil!
INGREDIENTS FOR 2:
4 Falafel patties
3 T Hummus
4 T Gypsy Salad or a similar tomato salad (without the yoghurt dressing, dressed with olive oil and squeeze of lemon juice instead)
2 slices of Danish Feta (optional)
4 slices Grilled Aubergine
6 T Labneh or 6 T very thick Greek Yoghurt at room temperature
4 Poached Eggs
4 T butter, 2 tsp Za’tar melted together to make Za’tar flavoured butter
2 tsp Banhoek Chilli Oil to taste
Maldon Salt and freshly ground black pepper
INSTRUCTIONS:
Make a “puddle” of labneh (or very thick creamy yoghurt) on two plates in readiness for the poached eggs (a yoghurt “nest” for the freshly poached egg)
Divide the hummus between two plates and top with the falafel.
Lay 2 T of the tomato salad alongside the hummus and falafel on each plate.
Add 2 slices of grilled aubergine beside the salad on each plate. Lay the Danish Feta beside the grilled aubergine (if using).
Lay two poached eggs on each plate atop the waiting puddle of labneh or Greek yoghurt.
Pour the melted Za’tar butter over the eggs.
Drizzle with the Chili Oil.
Season with the Maldon salt and black pepper.
Serve with crisp, thinly sliced toast of your choosing
Enjoy!!
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