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1
Place spices into TM bowl and grind on speed 10 for 1 minute.
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2
Add the garlic and chop on speed 8 for 3 seconds. Scrape down sides of bowl.
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3
Add onion and chop on speed 5 for 3 seconds. Scrape down sides of bowl.
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4
Add olive oil and cook on 100u00b0 deg for 5 minutes on speed 1.
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5
Add tomatoes, tomato paste, honey, and vinegar, and cook for 15 minutes on 100u00b0 deg speed 1, or until the sauce has thickened somewhat but is still loose enough so that when you shake the bowl it sloshes around.
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6
Stir in the chopped greens and cook on reverse and speed 1 for 5 minutes.
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7
If you want to finish the Shakshuka on the stovetop, place your your tomato sauce in a large frying pan and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.
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8
Turn the heat on the sauce to a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
