Shakshuka

Yes, this is a breakfast. Maybe it is not very likely to be eaten by many Dutch people instead of their usual slice of bread but very popular in the Mediterranean. But I really recommend the more adventurous eater to try this dish in the morning. It basically is a warm Israeli breakfast with leftover veggies and eggs. Start by raiding your fridge and rest all the leftovers you have lying around. Chop up the pumpkin and bell peppers and sauté them in a large skillet pan. Add the spices and allow the aromas to release their essence. After the vegetables have softened add tomato sauce, drained lentils and crack over the eggs. Do this gently so the yolks will stay intact. Place a large lid over the pan so the eggs can simmer and cook away until the yolks are just set. Serve the skillet in the middle of the table and eat with a big bunch of cilantro and a large spoon. Let the battle of the spoons commence or if you want add some flatbread to scoop it out!

Ingredients: 250 grams of tomato sauce, 125 grams of pumpkin, 100 grams of bell peppers, 75 grams of lentils, 4 eggs, 1 teaspoon of smoked paprika powder, 1 teaspoon of has el hanout, 1 teaspoon of sea salt, ½ teaspoon of chili flakes