[vc_row][vc_column][vc_column_text]Shakshuka is a dish that everyone in the Middle East knows. We love it. Many people traditionally eat it for breakfast. But we think it also makes a great lunch or dinner.
A great dish that an Israel fan should have eaten. Preparing the shakshuka is quite simple, although it does take a little practice to get it perfect.

We wish you lots of fun and a good appetite.

Ingredients for 2-3 portions

• 1 onion
• 1 red bell pepper
• 1 garlic clove
• 1/2 teaspoon cumin
• 1/4 tsp chili powder
• 1/2 tsp paprika powder sweetener
• 100g feta cheese
• 2-3 tbsp olive oil
• 1 large tin of peeled or strained tomatoes / 400 g
• 5 – 6 eggs
• Salt and pepper
• Pita or white bread

Preparation:

1. Peel the onion and garlic. Finely slice the onion and finely chop the garlic.
2. Wash and deseed the peppers and cut crosswise into thin slices
3. Heat the olive oil in a large pan. Braise the peppers and onion for up to 20 minutes until soft. Then add the garlic and simmer for a few minutes over a low heat. Meanwhile, preheat the oven to 180 degrees. It is advisable to select top/bottom heat.
4. Add the paprika powder, cumin and chili powder. Wait around one minute.
5. Add the tomatoes to the pan; if using peeled tomatoes, crush them in the pan. Now season with salt and pepper and simmer for about 15 minutes.
6. Now crumble the feta cheese and add it.
7. Make small wells in the shakshuka with a spoon, break the eggs and carefully drop an egg into each well. Season the eggs lightly with salt and pepper.
8. Now place the pan in the oven for around 10 minutes. If the yolk in the eggs is still slightly runny, it is perfect.
9. Pita and white bread taste best with this dish.

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