Caramelized Shakshuka with cracked fennel

Method

1. Start by prepping your eggs, unsalted butter, all-purpose flour so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the shakshuka, and cook until deeply browned and aromatic.
4. Fold in the eggs and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a squeeze of lemon right before serving.
6. Plate it up while hot and pass extra at the table.