Shakshuka
Ingredients
deli dip Shakshuka
deli dip Coriander paste
deli dip Zahtar
2 eggs
Spinach, feta or aubergine
Vegan: tofu instead of eggs
Preparation
1. Heat the deli dip Shakshuka in a pan, make two holes with a spoon and crack two eggs into them.
2. Cover briefly until the egg white is firm but the egg yolk is still runny.
3. You can enrich the dish with spinach, feta or grilled eggplant.
4. Shakshuka can be seasoned very well with our deli dip Coriander paste and/or deli dip Zahtar.
5. For the vegan version, simply use tofu instead of eggs.
6. Shakshuka is also an excellent cooking base for ratatouille, lecho or pasta.
