Shakshuka (Middle Eastern Breakfast Dish)

Not bad! You can’t go wrong with fresh tomatoes, garlic and zucchini. I’ll make it again but it won’t be a regular for us.

This recipe is pretty tasty, however I had a few issues. I followed the recipe, very closely, using a drained and pureed 14.5 ounce can of diced tomatoes, instead of the size specified. I don't usually buy a 10 ounce can. I used 1/2 of a large onion, since no size was listed. For us, 4 shakes of hot sauce was barely noticeable, so I doubled it. Also, we needed closer to 1/2 teaspoon salt. For the instructions: I do not ever start onion and garlic, together, because the garlic will burn, before the onion cooks. So, I gave the onions a 4 minute head start, allowing the garlic to cook only 1 minute. Next, when I added the zucchini, I needed to go ahead and add the tomatoes, as the vegetables were beginning to brown, but not soften. I did turn down to a simmer and cover. Three minutes at a simmer temperature is not enough for cooking the whites of the egg. My photo shows how done the eggs are at 3 minutes. I had to double the cooking time on the eggs, and finally turn up the heat on the burner to achieve whites that were somewhat solid, with a runny yolk, which I like. Cooking surfaces are different, skillets are different, and cooks are different. To prepare this tasty dish, the cook needs to monitor closely to achieve desired results.