On Oct. 2nd we made shakshuka with feta cheese, our goal was for the shakshuka to be rich and flavourful and very colourful. So we got all our ingredients from the supply table and started by prepping all our veggies. We then heated up a cast iron pan and started to sauté the onions, peppers and garlic in with the oil, cumin, paprika and cayenne for about 6 minutes. While that was cooking we cracked 2 eggs into separate custard cups. We then added in the tomatoes and waited until they had thickened before adding in the spinach and arugula. After adding in the rest of the veggies we tasted it and then seasoned it until it reached our desired taste. We made 2 deep “nests” in the tomato mixture and poured in 2 eggs which was a bit of a challenge because the mixture was so thick it was hard to separate it apart enough to add in the eggs. We then sprinkled the top with feta cheese and I took oven mitts and placed the cast iron pan of the shakshuka into the oven to bake for about 7 minutes. While it was baking I washed the dishes while my partner dried them and set the table. My partner also cut the rustic bread we had made the day before and put it on a plate to be served with our shakshuka. After the 7 minute timer had gone off I removed the cast iron pan from the oven and then we garnished the top with cilantro and basil. I think this recipe gets a 8/10 for nutrition because it has lots of veggies and protein as well as healthy fats. Our shakshuka met the product standards because it tasted very flavourful and rich, to make this recipe better we could have added in other different veggies as well like kale or avocado. This wasn’t the best thing we made in foods class because I am not the biggest fan of tomatoes or eggs when they are poached, so I wouldn’t make this again unless those things were changed.