Golden Shakshuka with Chili Crisp

Method

1. Heat the oven and prepare your pan; measure black pepper and unsalted butter precisely.

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

3. Fold in buttermilk 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.