Squash shakshuka

Squash shakshuka

A reinterpretation of the classic Israeli dish paired with bock beer spirit.

Pre-heat the oven to 190 °C (fan). Rinse the squash well, remove the seeds and finely dice it.

Heat the olive oil in a pan and lightly sauté the squash cubes. Mix in the bacon and fry for 2 minutes.

Add the diced alpine cheese, season with salt and pepper and remove from the hob. Make four hollows using a wooden spoon.

Crack the eggs into the hollows and place the pan in the oven. Bake for approx. 8-10 minutes until the egg has hardened, but the yolk is still runny.

Sprinkle with fresh thyme and serve warm.

Ingredients to serve 4 people
1/2 red kuri squash (approx. 300 g)
2 tbsp olive oil
100 g bacon
100 g mountain cheese (Bergkäse) (diced)
Salt, pepper
4 eggs
Fresh thyme

The optimal pairing is...

Puchheimer Bockbierbrand