In this lab, we made Shakshuka with Feta. In this lab, I learned how to make a healthy and flavourful meal in an easy way. The methods I used during this lab were egg cookery, sautéing the veggies and knife skills. The product standards for this dish was for the shakshuka to be flavourful, look appealing, have tender eggs and be rich or spicy. During this lab, one fact that I learned was that coriander is dried cilantro and that this dish originated from North Africa. One challenge I had while making this dish was making sure I finished in time, I could have started sautéing the onions earlier to fix this. One success I had was how my dish tasted when it was completed, it met all product standards. I would make this dish again because it is very healthy for you and tasted delicious. Some other ingredients you could add to this dish are mushrooms, zucchini or avacado.
