Breakfast: Beetroot Shakshuka with Lentils

First, bring the tomato sauce to the boil with the water in a pan. Add the red lentils and the peeled, coarsely grated beetroot. Let the lid simmer for about 8 minutes.

Make a small hollow in the sauce for each of the two eggs and whip the eggs in it. Crumble the cheese around the eggs. Put the lid on and let the eggs set over low heat until the egg white is set. Takes about 5 minutes. The egg yolk can still be liquid. Sprinkle with the roasted pine nuts and serve.

Either bread, rice, or you bake sweet potato slices in the oven for about 20 minutes and then spill some of the Shakshuka over them.