North African eggs are a delicacy that originated in Tunisia.

Shakshuka, also known as Shakshuka, whose Chinese name is North African Egg, is a very popular breakfast in the Middle East, and brunch is also very popular in France.

It is said that Shakshuka originated from Ottoman Turkey and then spread to Spain and the Greater Middle East. There are many varieties of eggs in North Africa, and you can add various ingredients according to your own preferences, but * * * the same point is that the stewed tomato is the bottom and the egg is beaten on the tomato.

Generally, you will eat the baked European bread slices dipped in the flowing egg yolk and tomato sauce, and you will taste all the delicious food in one bite. Different from other American brunch with high fat and sugar, it can cook a delicious pot without adding a lot of oil or any sugar.

How to make eggs in North Africa

Ingredients: 1 onion, 1 clove of garlic, 1 slice of ginger, 1 pepper, 1 red bell pepper, 1 yellow bell pepper, 5 tomatoes, 1 teaspoon of slightly spicy bell pepper powder, 1 teaspoon of cumin, 8g of canned tomatoes, 5ml of vegetable stock, 1 tablespoon of spicy soy sauce, 4 eggs, 5g of Fei Da goat cheese and vegetable oil.

1. Chop onion, garlic, ginger and pepper. Cut the bell pepper into strips and dice the tomato.

2. Heat a little vegetable oil in a frying pan at medium temperature, add onion, garlic, pepper and bell pepper, stir-fry for 6-8 minutes until bell pepper becomes soft, then add ginger, bell pepper powder and cumin powder, and stir-fry for about 2 minutes.

3. Add fresh tomatoes and canned tomatoes into the pot and crush them gently with a spoon.

4. Preheat the oven to 19 degrees Celsius. Continue to add vegetable stock to the pot and heat it at medium temperature for about 2 minutes with occasional stirring. Mix in the Worcester Chili sauce and season with salt and pepper.

5. Beat the eggs into a frying pan, rub in the grated Fida cheese, then put the frying pan into an oven preheated to 19 degrees Celsius and bake for 7-1 minutes until the eggs are solidified. Remove from the oven and garnish with fresh parsley.