A great blend for Israeli shakshuka.

Contains black pepper, cumin, white pepper, paprika oregano, coriander, parsley and fried onion, tomatoes, gamba, onion, and garlic.

How to use
Saute onions and tomatoes, add the spice mix and stir well. Add boiling water, eggs and cook for 20 minutes over low heat.

Recipe (4-6 servings):

• 1 kg of tomatoes
• 4-5 crushed garlic cloves
• 4-6 eggs
• 1/4 cup chopped parsley
• 1/4 cup oil
• 1/2 teaspoon black pepper
• 4 tablespoons of Shakshuka Mix
• 1/2 teaspoon salt
• 100g of coarse grated Sirene cheese.

Preparation

1. Peel the tomatoes and chop them into small cubes
2. In a wide pan, steam the tomatoes using low heat with oil, add the crushed garlic cloves.
3. Cook for about 20 minutes, adding half of the seasoning mixture.
4.Add the eggs one by one.
5. Add the parsley and cheese and cook for about 10 minutes over medium heat in a covered pan.
6. Remove the lid and place in a preheated oven to 350 degrees Fahrenheit (170-180 degrees Celsius).
degrees for 5 minutes.