for 4 people

Squash

600 g	squash (e.g. Butternut, in approx. 2 cm large cubes)
2 sprig	sage, finely chopped
1 tbsp	olive oil
½ tsp	salt

Shakshuka

1 tbsp	olive oil
1	red onion, cut into thin slices
2	garlic cloves, squeezed
2 tbsp	tomato puree
1 tsp	ground cumin
½ tsp	cinnamon
1 tsp	salt
1 tin	chopped tomatoes (approx. 400 g)
1 ½ dl	water

Eggs

4	fresh eggs
2 sprig	sage

How it's done

Squash

Place the squash, sage and oil in a bowl, mix, spread on a baking tray lined with baking paper, season with salt.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove.

Shakshuka

Heat the oil in a non-stick frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the tomato puree and all the other ingredients up to and including the salt, cook briefly. Add the tomatoes and water, bring to the boil. Add the squash, simmer over a low heat for approx. 10 mins.

Eggs

Using a tablespoon, make four wells in the sauce. Crack the eggs one at a time, carefully sliding them into the wells. Cover and leave to solidify for approx. 6 mins. Garnish with the sage.

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