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["Put 12"" saute pan or skillet with butter on heat (alternately, you could use a saucepan, but then the eggs will sink and thus be inaccessible for visual monitoring of doneness). Turn off heat if butter is fully melted before soffritto is ready", "Chop soffritto in food processor or by hand", "Brown butter", "Add soffritto to pan, cook over medium-high to high heat while stirring with increasing frequency as soffritto dries (early on, the contents of the pan will be fairly wet, so you can afford to be less attentive).", "Pour tomato can, anchovies, olives, capers, garlic, and chile en adobo to food processor (normally, I'd puree the tomatoes in their own can, but the processor is already dirty)", "By this point, the soffritto should have cooked dry and be browning. Add tomato paste (and chile oil if you're using it) while stirring vigorously and scraping the bottom of the pan. The soffritto and tomato past will want to stick and burn, so take care to keep the bottom of the pan clear. Keep stirring until the tomato paste is fragrant and the contents are nice and brown (or until you need to stop something from burning on the bottom of the pan)", "Pour in tomato-puree. Scrape bottom of the pan throughly to get all the fond up and mix to incorporate.", "Lower heat to medium, allow tomatoes to get hot and thicken to whatever texture you like in a tomato sauce, stirring occasionally.", "Taste sauce. If it's on the spicy side for your tastes, pull out the cheese (unless you're cooking a parve or meat meal, in which case you can use some of the oil the anchovies were packed in or some shmaltz.", "Give the sauce one last thorough stir. Make a hole/well in the sauce and break an egg into it eight times (one well for each egg). Generally, you'll be able to fit eight eggs around the perimeter of your pan and one in the center, put ever pan is different.", "Cover. Check doneness of eggs occasionally. Turn down temperature if you think bottom of sauce is starting to scorch of if you like your yolks more well done (the yolks will be moderately runny by the time yolks are fully cooked with medium heat, in my experience).", "Grate the cheese while eggs cook if you're planning to use it.", "When whites are fully or nearly fully completely white, turn off heat and sprinkle any cheese you're using over the pan. The cheese will take roughly as long to melt and the sauce as long to cool to serving temperature as it'll take to set the table. Serve chakchouka in bowls."]
