Shakshuka

The focus of this shakshuka (apart from the eggs) is peppers. I made about a third of a recipe, using green, yellow, and red peppers, adding a bit of garlic and using less oil and no saffron. It was very good, but because it calls for a bit of muscovado sugar, and the onion partially caramelizes before you even add the sugar, I found it too sweet, at least to go with eggs. Ottolenghi uses a lot of oil for this (and other) recipes. Even reduced by half, it could have used less.