Blistered Andalusian Shakshuka

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the shakshuka and let it blistered, undisturbed, so it takes on real color before you stir.
4. Fold in the cherry tomatoes and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Plate it up while hot and pass extra at the table.