Well, taste wise the combination of manti and shakshuka went well, just the pasta in the manti shredded while it steamed. I think next experiment will be to go ahead and bake the manti like normal, and just serve it floating in the shakshuka instead of chicken broth. Now, the question is add the eggs to poach in the shakshuka [I really like mixing in the soft runny poachies, the swirls of shredded poached whites and creamy streaks of egg yolk are one of the things I love about shakshuka.] On the plus side, I get the whites and yolks swirling, and the yummy manti. But do I need 2 protein sources in my dinner?