📖 Instructions

1. Preheat your oven to 375°F (190°C). This will ensure the shakshuka cooks evenly and the eggs are perfectly set.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Make sure the skillet is large enough to accommodate all the ingredients.
3. Add 1 diced onion and cook until softened, about 5 minutes. You want the onion to be translucent and fragrant.
4. Add 2 cloves of minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Stir in 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (or more, to taste), salt, and pepper. Let the sauce simmer for 10 minutes, stirring occasionally, allowing the flavors to meld together beautifully.
6. While the sauce simmers, prepare the lobster. If using cooked lobster meat, chop it into bite-sized pieces. If using live lobster, steam or boil it until cooked through, then remove the meat and chop it.
7. Gently stir the lobster meat into the simmering tomato sauce. Be careful not to overcook the lobster, as it can become tough.
8. Make 4 wells in the sauce using the back of a spoon. These wells will cradle the eggs.
9. Crack an egg into each well. Season the eggs with a pinch of salt and pepper.
10. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set but the yolks are still runny. Keep a close eye on the shakshuka to prevent overcooking the eggs.
11. Remove the skillet from the oven and drizzle with 1 tablespoon of truffle oil. The truffle oil adds a luxurious aroma and flavor to the dish.
12. Garnish with fresh parsley or cilantro. Serve immediately with crusty bread for dipping.