Roasted Shakshuka Plate

Method

1. Gather and prep everything first: eggs, unsalted butter, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the shakshuka and let it roasted, undisturbed, so it takes on real color before you stir.
4. Stir in the brown sugar along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.