Shakshuka

This is my recipe, not off some site. If you have fresh chilli, work it in somehow. Probs would also be nice with kalamata olives, eggplant, yoghurt, or mozzarella/feta.

Ingredients (per serve, multiply by #servings):
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1x Canned Tomatoes
2-3 Eggs
0.5 Red Onion, sliced into half-moons
2-3 cloves Garlic, thinly sliced
~1tsp Mustard Seeds
~1-2tsp Ground Tumeric (not 100% necessary)
~1-2tsp Ground Cumin
Olive Oil
Salt, Pepper
Red Chilli Flakes, to taste
Crusty Bread
Optional: small pat of butter
Optional: 1tsp of whole cumin seeds, added with the ground cumin (produces lil pops of flavour)
Optional: Chopped basil and/or parsley
Optional: Zhoug to garnish (see Zhoug 2.0 recipe)
Optional: Fennel and Rocket Salad as a side, chuck some on top too.
Optional: Sliced avo tossed with a quarter wedge of lime or lemon juice, and a tbsp of wholegrain mustard
Optional: Spoonful of greek yoghurt

Method:
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1. Chuck a splash of olive oil in a pan
2. Let the tumeric, cumin (plus cumin seeds if using), mustard seeds, and chilli flakes toast/infuse in this oil over a low heat, while you slice the onions/garlic.
3. Throw in the onions and let them sweat and caramelise for 5-10min over a very low heat with the pan-lid on, stirring occasionally until they're jammy. Alternatively, turn heat up to high and put them in, let them sit in the hot oil without stirring for a bit so the bottoms get nice and charred, then drop the heat and stir them so the rest of the onion gets translucent - adds an interesting smokey flavour from the charred bits while not being overwhelming/burnt.
4. Push onions to one side of the pan in a pile, chuck in a bit more oil and tilt so you can poach the garlic lightly in the oil.
5. Add in the canned tomatoes, rinse the can and chuck in the water too. Don't use too much water.
6. Season with salt, but err on the side of underseasoning. If using, throw pat of butter on top, but don't stir it in.
7. Lid on + let simmer for 15-20mins, or longer (if it reduces too much, just add some more water in so it's saucy enough for the eggs)
8. Throw in the basil/parsley if using, and season to taste with salt/pepper
9. Make wells in the sauce for the eggs, and crack them in. Using a spoon, kind of scoop some sauce over the edges of the whites to submerge them a little (as seen in Kenji's vid).
10. Put the pan-lid on, and simmer over a low-medium heat (use a medium/small burner) until the top of the whites are just barely set (so the yolks are still somewhat jammy/runny but the whites are just cooked through and not raw). Eggs will keep cooking once off the stove so be careful.
11. Garnish with salt flakes/pepper/chilli flakes + zhoug if using + dollop of yoghurt if using + olive oil drizzle
12. Serve with crusty bread, and a salad (the fennel or avo ones) on the side if you want.

Handy video for the 'spooning egg whites' technique: https://www.youtube.com/watch?v=voinXU09-Ns