15 Size L Eggs (63-72 G)

1.1. Shakshuka (Tunisia, Israel)

Ingredients:

• Eggs — 8 pcs.
• Tomatoes — 4 pcs.
• Onions — 2 pcs.
• Bell pepper — 2 pcs.
• Garlic — 4 cloves
• Olive oil — 4 tbsp
• Paprika, cumin, coriander — to taste
• Salt and pepper — to taste

Recipe:
Sauté onions and garlic in olive oil, add chopped tomatoes and bell peppers. Cook until soft, then season with spices. Make a few wells in the vegetables and crack the eggs into them. Cover and cook until the eggs reach your desired doneness.

1.3. Tortilla de Patatas (Spain)

Ingredients:

• Potatoes — 500 g
• Onions — 2 pcs.
• Eggs — 6 pcs.
• Olive oil — 6 tbsp
• Salt — to taste

Recipe:
Thinly slice the potatoes and onions, sauté in olive oil until soft. Beat the eggs and add to the potato-onion mixture. Cook over medium heat until golden and fluffy. Finally, flip and fry the other side until golden brown.

1.2. Avocado and Feta Toast (Greece)

Ingredients:

• Whole grain bread — 4 slices
• Avocado — 2 pcs.
• Feta cheese — 200 g
• Olive oil — 4 tbsp
• Lemon juice — 2 tbsp
• Salt and pepper — to taste

Recipe:
Toast the bread until crispy. Mash the avocado with lemon juice and olive oil, spread it on the bread. Top with feta cheese pieces and season with salt and pepper.

1.4. Croissants with Ham and Cheese (France)

Ingredients:

• Croissants — 4 pcs.
• Ham — 200 g
• Edam cheese — 200 g

Recipe:
Cut the croissants in half, add ham and cheese inside. Bake in the oven at 180°C until the cheese melts.

1.5. Greek Yogurt with Honey and Nuts (Greece)

Ingredients:

• Greek yogurt — 400 g
• Honey — 4 tbsp
• Walnuts — 100 g

Recipe:
Place the yogurt in bowls, drizzle with honey, and sprinkle with chopped walnuts.

1. Pasta with Pesto (Italy)

Ingredients:

• Spaghetti — 400 g
• Pesto Sauce
• Cherry Tomatoes
• Mozzarella

Recipe:
Boil the spaghetti. Add pesto sauce and mix with the spaghetti. Cut the cherry tomatoes and mozzarella balls in half, and add to the pasta.

3. Niçoise Salad (France)

Ingredients:

• Tuna (canned) — 400 g
• Potatoes — 400 g
• Green beans — 200 g
• Eggs — 4
• Tomatoes — 4
• Anchovies — 8 fillets
• Olive oil — 4 tbsp
• Salt and pepper — to taste

Recipe:
Boil the potatoes and eggs. Cut the tomatoes and prepare the beans. Arrange all the ingredients on a plate, add the tuna and anchovies, and drizzle with olive oil.

5. Fideuà (Spain)

Ingredients:

• Vermicelli — 400 g
• Shrimps — 300 g
• Mussels — 300 g
• White fish — 300 g
• Tomatoes — 4
• Garlic — 4 cloves
• Saffron — 1 tsp
• Fish stock — 800 ml
• Olive oil — 4 tbsp
• Lime 3 units

Recipe:
Sauté garlic and tomatoes, add saffron. Place the seafood and vermicelli, pour in the stock, and simmer until cooked.

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2. Tabbouleh (Lebanon)

Ingredients:

• Bulgur — 200 g
• Tomatoes — 4
• Cucumbers — 2
• Onion — 1
• Parsley — 1 bunch
• Mint — 1/2 bunch
• Lemon juice — 4 tbsp
• Olive oil — 4 tbsp
• Salt and pepper — to taste

Recipe:
Pour boiling water over bulgur and let it soak. Dice the vegetables and herbs. Mix all the ingredients and dress with lemon juice and olive oil.

4. Moussaka (Greece)

Ingredients:

• Eggplants — 4
• Potatoes — 400 g
• Minced meat (beef or lamb) — 400 g
• Tomatoes — 4
• Onions — 2
• Garlic — 4 cloves
• Spices (cinnamon, cumin) — to taste
• Béchamel sauce — 500 ml
• Olive oil — 6 tbsp

Recipe:
Fry the eggplants and potatoes. Cook the minced meat with onions and tomatoes. Layer the eggplants, potatoes, and meat sauce, pour the béchamel sauce on top, and bake in the oven.