SERVINGS: 4 people
PREPARATION TIME: 30 min

INGREDIENTS:
• 1 large red bell pepper (about 300 g)
• 1 large yellow bell pepper (about 300 g)
• 1 red onion
• 2 garlic cloves
• 4 sprigs of flat-leaf parsley
• 2 sprigs of mint
• 4 ripe tomatoes (about 600 g)
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon harissa (to taste)
• 1 teaspoon garam masala
• Salt, pepper
• 4 eggs
• 100 g Turkish yogurt (10% fat)

PREPARATION:
Wash and clean the bell peppers, remove the core, and cut them into strips. Peel and dice the onion and garlic. Remove the leaves from the herbs, chop finely, and set aside. Wash the tomatoes, remove the stem, and cut the flesh into cubes.
Heat the olive oil in a STAUB cocotte. Sauté the peppers and onions, then add the garlic and continue cooking until the vegetables are tender. Add the tomato paste, harissa, and garam masala, and briefly sauté.
Incorporate the diced tomatoes and let everything simmer for about 10 minutes until a thick sauce forms. Season to taste with salt and pepper.
Using a ladle, make small wells in the sauce and add an egg to each. Sprinkle with salt and let simmer gently, covered, for about 8 to 10 minutes until the egg whites are set but the yolks remain soft. Sprinkle with herbs.
Stir the yogurt until smooth. Serve the shakshuka with a dollop of yogurt.
This recipe pairs well with pita bread or toast, and Fuol Medammas, a bean stew.

TIP:
Garam masala is a spice blend similar to curry, made up of various spices. The main ingredients are cardamom, cumin, pepper, and cinnamon. This spice mix is available in most well-stocked supermarkets.

SERVINGS: 4 people
PREPARATION TIME: 35 min

INGREDIENTS :
• 320 g spaghetti
• 8 eggs
• 200 g guanciale
• 15 g black pepper
• 15 g salt

PREPARATION :
In two bowls, separate the egg yolks from the whites. Whisk the yolks in one bowl, adding some pecorino cheese and black pepper. In the other bowl, beat the egg whites until stiff peaks form, then set aside.
Meanwhile, bring a pot of water to a boil for the spaghetti. Generously salt the water and cover the pot with a lid.
On a cutting board, slice the guanciale into strips and sauté until crispy. It will release its fat, which you will then add to the egg yolk mixture.
Cook the spaghetti, drain it, and then toss it in a pan over low heat with the guanciale, the egg yolk mixture, and 1/4 tablespoon of the beaten egg whites.
Add the remaining pecorino cheese and black pepper.