Shakshuka (Benedict Style)

1. Heat the olive oil over medium-high heat in a medium sized heavy bottomed frying pan. Add the onion and sauté for 5-6 minutes to soften and color a bit.

1. Add the tomato paste and cook for 1 minute. Season with cumin, salt and some pepper and then cook for another minute.

1. Stir in the harissa, tomatoes and vegetable stock, then bring to a boil and allow to simmer for 5 minutes.

1. Make 4 small holes in the mix and break an egg into each hole. Cover the pan and cook the eggs over low heat for 3 minutes.

1. Carefully spoon the cherry tomatoes on top, avoiding the yolks, cover again, and cook for 5 minutes until the egg whites are cooked but the yolks are still runny.

1. Add the cooking cream in a sauce pan and bring to a boil, then lower to a simmer and let the cream thicken a bit.

1. Add the grated KRAFT cheddar cheese and stir until it’s all melted and you have a sauce like consistency.

1. Season with salt, pepper, nutmeg and oregano to taste.

1. Brush the bread slices on one side with some olive oil, and toast in a pan until lightly brown.

1. Spread the Greek yogurt on the 4 slices of bread (toasted side up), then add some argula leaves, and top with the shakshouka preparation (one egg on each slice)

1. Ladle the cheese sauce on top of the eggs, and finish with the chopped parsley.

Note: The spices can be reduced/increased to be less/more spicy.