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Heat a deep, large skillet or saute pan on medium. Slowly warm olive oil in the pan. Add chopped onion, saute for a few minutes until the onion begins to soften. Add garlic and continue to saute till mixture is fragrant. Add the bell pepper, saute for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Israeli market cooking — shuk-inspired dishes, vibrant, bold
Essential Korean cooking — foundations, banchan, kimchi, soups