Kémia Shakshuka
2 eggs
Salt and pepper, to taste

1. Reheat Kémia Shakshuka in a non-stick frying pan.
2. Crack the eggs directly into the sauce.
3. It is ready when the egg whites are an opaque white and the yolks have risen a bit but are still soft.
4. When done, transfer onto a plate and season with salt and pepper.

• You can brown one small onion with one tablespoon of extra virgin olive oil and then add shakshuka.
• Serve with homemade bread or couscous.
• To taste, garnish with chopped parsley or cilantro, and crumbled Feta cheese.