Shakshuka is a classic breakfast dish here. It’s usually made with scrambled eggs and tomatoes as it’s main ingredients.

I thought I’d add some other stuff I like to the mix & for an even better flavor.

Ingredients:

• 3 eggs
• 2 tbsp shredded carrots
• 2 tbsp feta cheese (cut into cubes)
• Half a tomato (diced)
• 3 tbsp diced eggplant
• Handful of mixed bellpeppers
• Half an onion (cut into slices)
• 1 garlic clove
• Salt & pepper (for seasoning)
• 1 tsp paprika
• 1 tsp cumin
• Thyme (for seasoning)
• 1 tsp chopped parsley (garnish)

Method:

1. Pre-heat oven to 190 °C (375° F)
2. Start heating the oil in a skillet over medium-low heat.
3. Add onions and bell peppers & gently stir softened, for 20 minutes.
4. Add garlic and cook for 1-2 minutes
5. Add the cumin & paprika, and cook for 1 minute.
6. Pour in the diced tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; let it simmer until tomatoes have thickened, for 10 minutes.
7. Add the crumbled feta.
8. Gently crack the eggs into skillet over tomatoes (you can crack them in a separate bowl, to make sure your yolks are set).
9. Season with salt and pepper (and thyme-optional).
10. Place skillet in the oven and bake until eggs are just set, 7 to 10 minutes.
11. Sprinkle with cilantro/parsley (garnish) and serve.

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