Having consulted SeriousEats, Ottolengthi recipes and a few other blogger sites, I have been trying to perfect my Shakshuka but I have a few things that I can't seem to get right:
1. Runny yolk all around? I have tried both 1. finishing in the oven and also 2. finishing on the stovetop to set the eggs. Although both methods result in the whites being set, the bottom of the yolk is always cooked while the top of the yolk is runny and perfect. How do I get the yolk to be runny and perfect all around. I don't want the yolk to be cooked solid anywhere.
2.Enriching the tomato sauce? I am using whole canned tomatoes, which I add after charring my red peppers, thai red chilis and onions (per SeriousEats recs), which I like. But I want my sauce to be even more rich and delicious. What else could I do to increase the level of richness and flavours in my sauce? My last attempt was better, probably because I added palm sugar when I added the canned tomatoes. It seemed to cut the acidic, undeveloped flavors that I was getting with just added tomatos. I'm using roasted cumin and smoked paprika as spices during the simmering and then finishing with sea salt and black pepper at the end. What else would you recommend to enrich the sauce?