Shakshuka – you’ve never eaten fried eggs like this!
The dish originally comes from North Africa, but is a national dish in Israel.
They eat it there for breakfast, lunch and dinner – and it tastes delicious.
Ingredients:
600 g tomatoes (fresh or canned) 
Salt,
1 onion
1 garlic clove
1 tsp cumin
1 cardamom pod
1 cinnamon stick
1 chili pepper
Olive oil
1 tbsp harissa (alternatively paprika paste or tomato paste)
Sugar
4 eggs
1 spring onion
flat-leaf parsley
feta cheese and bacon
Preparation:
Heat spices in pan until fragrant. Take out and set aside. onions, garlic and
Finely dice the chili. Put the vegetables in the pan with a little oil, add the harissa and tomatoes.
Add spices. Let simmer for about 10 minutes.
Season to taste with salt and sugar.
Make four indentations in the tomato sauce. Crack the eggs one at a time and place one in each well.
Gently stir the egg whites into the sauce, being careful not to damage the yolk.
Cover and let the eggs cook for about five minutes over medium heat
Meanwhile, cut the white and light green part of the spring onion into fine rings.
Pluck the parsley leaves from the stalks and chop finely. If you like, sprinkle the egg dish
with a strong feta and crumbles bacon over it.
