North African egg, also known as ShakShuka, which means "mixed", is a traditional breakfast in the Middle East and can be adjusted freely according to the vegetables left in the refrigerator.

Features: the fairy combination of tomato and egg is sour and sweet, and the taste is smooth. Features: fresh and colorful, it is a rare dish with great online value and nutrition.

Matching: All vegetables can be found in the refrigerator, regardless of the type of vegetables and the amount of seasonings. Especially suitable for dipping bread, scones and other pasta, with rice or pasta is also a good choice.

List of materials: 4 cloves of garlic, 2 parsley, 65438 tomato sauce +0 spoon of mushroom 25g, Tricholoma 20g, onion 70g, 2 eggs, 50g red pepper, 70g round green pepper and 350g tomato.

All vegetables are washed and cut into small pieces not larger than 1cm, garlic is cut into foam, coriander is cut into small pieces, olive oil is poured into the pot, garlic foam and onion are added and stir-fried until juice is obtained, and a spoonful of tomato sauce is added and stir-fried evenly.

Stir-fry the green pepper and fungus until they are broken, add a little salt to taste, turn off the heat, dig two holes in the cast iron pot and knock in the eggs, then put them in the preheated oven and bake at 200 degrees 15 minutes.