Kasundi Spanish Eggs
1 jar of your favourite Black Earth Kasundi
1-2 eggs per person
1-2 Tablespoons plain yoghurt
1-2 Tablespoons dukkah
1-2 Tablespoons fresh, roughly chopped corriander
Bring the kasundi to the simmer in a large shallow pan, add a little water to your preferred consistency. Make a hollow with the back of a spoon and crack egg into sauce. Repeat for each egg. Spoon a little of the kasundi sauce over each egg, cover and allow to poach. Once eggs are cooked to your liking remove from heat, drizzle with yoghurt and sprinkle with dukkah and fresh coriander. Serve with rustic fresh bread.