Buttermilk Shakshuka with Whipped Ricotta

Method

1. Heat the oven and prepare your pan; measure unsalted butter and sharp cheddar precisely.

2. Combine the dry and wet ingredients just until smooth, without overmixing.

3. Fold in black pepper and transfer the batter to the pan, leveling the top.

4. Bake until set and golden and a tester comes out clean.

5. Cool before slicing so the shakshuka holds its shape.