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Duck Egg Saksuka
Di Holker | Coast Boulevard


Photo Di Holker.  Click on image to enlarge.

On a recent trip to Australia my husband Bryan and I were introduced to Turkish food in a seaside town called Yamba at a restaurant call Beachwood. We were waited on by chef and owner Sevtap Yuce She, the setting and the food made for a ‘Perfect’ Mother’s Day Luncheon.


  • 1 lb. Eggplant (one large / two medium)
  • 1 1/2 pound heirloom tomatoes - Smit Orchards - Valdiva - Heron Farm
  • 2 medium or 1 large onion - Shaner Farms
  • 2 long mild chilies (Anaheim or California)
  • 1 cup chopped Kalamata Olives - Freskos
  • 1 bunch parsley - Shaner Farms
  • 1 head garlic - Shaner Farms - Ray Subtropical
  • 1 lemon - Shaner Farms - Bernard
  • 4 free-range duck eggs - Shaner Farms - Ray Subtropical
  • 3/4 cup Olive Oil - Freskos
  • Flake salt and pepper
  • Turkish Bread to serve

1. Peel the eggplants in stripes (like they are wearing pajamas) and cut into ½ in cubes. Chop tomatoes, onions, and chilies.

2. Heat the olive oil in a large heavy-based frying pan. Add chilies and onions, fry over high heat for 5 minutes.

3. Add eggplant and tomatoes, Kalamata olives, and garlic cook for 10 minutes, season to taste.

4. Cook for about one minute, turn off and squeeze in lemon.

5. Using a spoon, make a little hallow in the tomato mixture for each egg. Break the eggs into the hollows. Cover and cook for 2 minutes or until egg whites have set but yolks are still soft.

6. Sprinkle with chopped parsley and flake salt.

7. Serve hot with Turkish bread.

Serves 4



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