Shakshuka with Feta

For one of the last breakfast labs we made shakshuka with feta! I was absent from school the day this lab took place, so I got to make my dish at home. This dish originated from North America, but is a traditional breakfast food served in Israel. This was a dish full of tons of flavours and textures and something that makes it so appealing is all the colours of the dish. My goal going in to this lab was to create all the flavours the dish was supposed to have. I believe my shaksuka was fairly flavourful but it could’ve used some more pepper and paprika. The method for this dish was egg cookery, knife skills with all the veggies and sautéing the veggies. I believe my shakshuka did reach my desired product standards of being flavourful, appealing to the eye, colourful, rich and having tender eggs, yet this meal was not my cup of tea. I rated this a 2.5/5 just because this dish seemed a little random and the ingredients were not well matched in my opinion. Having the eggs in the middle of the soft peppers, onions, tomatoes and arugula did not provide textures as all the ingredients were soft. I felt that the flavours of each veggies matched with the egg did not work and my taste buds did not like it. On the other hand, my family who I cooked for liked the dish but they agreed the flavours of the ingredients were not well matched. I would not make this dish again based on my experience with it this time.