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.