Hey /ck/! What peppers should i put in my shakshuka? Also, overall

The eggs are done. I know they don't look done, but they are. Take it off the heat.

>>8453868
red bell

>>8453875
How do you do the eggs so they don't over or undercook? Turn the heat off and put the lid on as soon as they go in?

>>8453902
sure

Would it be wrong if I were to make shakshuka, but blend it with an immersion blender before cracking the eggs in it? Does it need to have a chunkier texture?

>>8454836
It should still be chunky, in shakshuka if you can't tell what youre biting into then you might as well call is a spicier tomato sauce.

>>8453868
make sure you add the dry spices after the onion/bell pepper phase but before the garlic/tomato phase to help the spices release the flavor. tastes like shit when lazy cooks just dump in the spices after the tomatoes are already in.

https://www.youtube.com/watch?v=ifWWRZSWS18

>>8455265
this literally makes no difference

calm your autism

>>8455577
the oil aromatizes the spices
makes a huge difference actually

>>8455577
allows the spices to get hotter than merely the simmering point of water releasing more flavor. if you add them in after the liquid is already there they wont heat up as much.

gotta do the same thing with indian food or else it just tastes sort of funky.

>>8455577
for me it gets the spices into the veggies a lot better

but to each his own I guess

>>8453868
>>8453875
>>8453879
>>8453902
>>8454111
>>8454836
>>8455178
>>8455265
>>8455558
>>8455577
>>8455588
>>8455590
>>8455597
Are eggs bitter?

>>8455599
only when pickled