Shakshuka

Recipe 1:

1. Sauté 200 g finely chopped onions in 30 ml olive oil until nicely caramelized, about 10 minutes. Add  6 g thyme, 8 g cumin seeds, 3 g cayenne pepper, 120 g diced red and 120 g diced yellow peppers and 2 g saffron.
2. Cook for another 5 minutes and then add 600 g small cubes of tomatoes. Reduce heat and cook until tomatoes are soft and keep adding water little at a time until you achieve a texture of pasta sauce.
3. Season with salt and pepper and then add 8 g chopped coriander and 6 g chopped flat leaf parsley. Mix thoroughly.  Remove from heat and divide mixture into 6 smaller pans.
4. Make a well in the middle of the sauce and break an egg into the well. Cover with a lid and place over low heat and cook for about 8 minutes or until the egg white is set and yolk soft.

Recipe 2:

1. Place the 8 egg yolks into the top of a double boiler or a heat-proof bowl. Beat vigorously for a minute. Add 1 cup of sugar and beat for another minute. Add  1/2 cup of lemon juice and zest from 2 lemons and give it another good stir.
2. Place bowl over a pot of simmering water (make sure the bowl isn't touching the water). Cook, stirring, until the mixture thickens. This can take anywhere from 10 to 20 minutes.
3. Stir in the 12 tbsps of butter a piece at a time, whisking until each piece is nearly completely melted before adding another one.
4. Strain mixture through a fine-mesh sieve into a storage container. Cool for a bit. Cover and refrigerate for at least 2 hours before serving. Will keep for about 5–7 days in the refrigerator.
5. Serve on scones, as a topping for cheesecake, stirred into yogurt, as a cake filling, on English muffins