Shakshuka

1. Precise Timing & Temperatures: Simmer sauce 15-20 minutes. Cook eggs covered for 7-10 minutes until whites set but yolks runny. 2. Chef's Techniques & Critical Steps: Create wells in sauce for eggs. Cover skillet tightly with lid to poach with steam. Do not stir after adding eggs. 3. Ingredient Preparation Details: Dice onion and pepper uniformly (½-inch). Have garlic and spices ready. Use high-quality canned tomatoes. 4. Serving & Storage Instructions: Serve from skillet with bread. Store sauce (without eggs) in fridge for 3 days or freeze for 2 months.