Shakshuka

Ingredients

• •6 large Eggs
• •28 oz Tomatoes
• •2 medium Canned tomatoes
• •2 large Bell pepper
• •6 cloves Onion
• •2 tsp Garlic
• •2 tsp Cumin
• •0.5 tsp Paprika
• •4 tbsp Cayenne
• •0.5 bunch Olive oil
• •4 oz Feta cheese

Instructions

1. 1

   Prepare all ingredients by measuring and organizing them before starting to cook. This is called mise en place.

   💡 Sweating the onions slowly builds a sweet flavor base - rushing this step results in bitter, raw onion taste.

2. 2

   Follow each cooking step carefully, maintaining proper heat levels as indicated in the recipe.

   💡 Keep the vegetables chunky - they add texture and sweetness to balance the acidic tomatoes.

3. 3

   Continue with the next phase of cooking, paying attention to texture, color, and aroma cues.

   💡 The spices bloom in the hot tomato liquid, releasing their oils and deep aromatic complexity.

4. 4

   Complete the final cooking stages, adjusting seasoning as needed with salt, pepper, and acid.

   💡 Space eggs apart evenly in the sauce wells - this allows the whites to cook through while the yolks remain deliciously runny.

5. 5

   Allow the dish to rest if applicable, then plate attractively for serving.

   💡 Low and slow is the secret - high heat toughens the eggs. The lid creates steam for even cooking.

6. 6

   Serve immediately while hot, or cool and store properly for later enjoyment.

   💡 Fresh herbs at the end add brightness and aroma. Dried herbs lose their punch when cooked.