This yummy meal, the girlfriend of a friend cooked for us, while staying here in Berlin. She got to know Shakshuka in Israel, where people eat it for breakfast. I tried to recook it and it turned out to be really good. Thanks Amber :-)

here’s what you’ll need:

• 2 tablespoons of olive oil
• 1 onion, sliced
• 2 peppers (green, red or yellow) and any vegetable you like, chopped
• a pinch of dried chilli flakes
• 4 gloves of garlic, sliced
• some fresh tomatoes, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon suggar or honey
• 3 eggs
• some fresh chopped parsley, for garnish
• bred to serve with it

Heat the olive oil in a skillet over medium-high heat. Add the onion and sautée until golden brown. Add the pepper and cook until soft. Add garlic, cumin, turmeric and paprika and cook, stirring frequently.

Add tomatoes and honey/suggar and add some water. Reduce to medium and simmer, stirring ocassionally, until thickened slightly, about 15 minutes. Next, add salt and pepper to taste, along with more sugar or spices (if needed).

Crack the eggs in little depressions you make it the tomatoe sauce. Cover the skillet and cook until yolks are just set, about 5-10 minutes. Remove the skillet from the heat and sprinkle the shakshuka with parsley and serve with bred.

FRÜHLINGSSALAT REZEPT

• 1 Tasse gekochter Couscous (abgekühlt)
• 3 El Sojaflocken
• 1/2 Knoblauchzehe
• Blattsalat
• 1 Tomate
• 5 Datteln
• 1/2 Mozarella
• etwas frischen Basilikum
• Salz, Arganöl & Traubenessig

Sojaflocken in Öl kurz anbraten, Knoblauch klein gehackt, sowie gekochten Couscous dazu. Salat klein rupfen, Tomate in Scheiben schneiden, Datteln klein schneiden und alles in eine Salatschüssel geben. Cosusousgemisch unter den Salat mischen. Mozarellascheiben in der Pfanne kurz “andünsten”, dann zusammen mit frischem Basilikum auf den Salat. Salz, Öl & Essig darüber und fertig ist die köstliche Frühlingsschüssel.
Dazu gibt es einen köstliche Tee mit Gartenkräutern aus Österreich.