Hands up if you like to get down with some brunch! I love going out for brunch/breakfast when I can but I just can’t get down with line ups. It’s always annoyed me. I mean waiting in a line up for 45 min with no coffee is a complete buzz kill to my weekend vibe. That’s okay my moody little friends, I have a solution…

Invite some pals over and impress everyone with this crazy delicious brunch dish. It’s super simple, takes minimal ingredients and is easily adaptable to feed a crowd or skinny it down to feed 2 people.

Shakshuka is literally what brunch dreams are made of! Eggs poached in a spiced up tomato sauce, served with a side of delicious bread to sop up all that goodness. You will absolutely love this dish. It’s humble ingredients will surprise your taste buds and your creative side will have you coming up with new and improved versions over time.

Get all of your ingredients ready. I typically slice up one onion, one red bell pepper, 2 garlic cloves and open a large can of diced tomatoes.

Get out your spices, smoked paprika, oregano, cumin, smoked salt, pepper and Aleppo pepper flakes (or red chilli flakes).

First thing you want to do is add your some olive oil to your cast iron skillet. Add your sliced onions and sauté for about 2 min.

Add the red peppers and minced garlic to the onions and continue to cook for a few minutes until the onions and peppers are soft.

Next you will add your spices to the onions and peppers. Mix thoroughly and allow the spices to toast and release their aroma.

Add your can of tomatoes to the mixture and stir to make sure everything is combined. Allow the mixture to simmer for about 5 minutes so you can let the flavours mix together.

Add a little well/pocket in the tomato mixture and then crack an egg directly in to it. Repeat for how many eggs you want to make. I have done a small version for 2 people and I have done larger versions to feed more people.

You can let this simmer away on your stove top to poach the eggs but I prefer to finish this dish off by baking in the oven. I usually bake at 400 degrees for 6-10 minutes (depending on whether you want a soft yolk or not). You’re the boss, not Tony Danza so you bake those eggs how you like em!

When the dish is finished cooking, top with chopped Italian parsley and serve with slices of baguette. Your guests will love this different spin on eggs.

Honestly, I often make this as an easy weeknight dinner. You can get it ready and on the table within 30 minutes if you hustle! There are so many ways to make Shakshuka so get creative! Add Feta, some chopped chorizo, butter beans, z’aatar, artichokes…the possibilities are endless.

Shakshuka

Ingredients

• 1.5 Tbsp each of cumin, smoked paprika, dried oregano
• 1 Tsp smoked salt (or regular works too)
• 1/2 tsp of black pepper
• 1/2 tsp Aleppo pepper flakes (or red chilli flakes will work too)
• 1 can of diced tomatoes (540ml)
• 1 tbsp extra virgin olive oil
• 1 red pepper sliced in to strips
• 1 white onion sliced in to strips
• 2-3 garlic cloves minced
• 4-6 eggs

Directions

Preheat oven to 400 degrees

Grab a skillet and heat over medium heat, add olive oil to the pan

Add onions and sauté for 2 minutes

Add red peppers and garlic, sauté until veggies are soft.

Add spices to the veggies and sauté around for a minute so that the flavours will toast and release their aromas and flavours.

Add diced tomatoes, stir and let the mixture simmer for 10 minutes

Create little wells in the tomato mixture and crack eggs in to the wells.

Transfer skillet to the oven and bake for 6-10 minutes (depending on how you like your eggs)

Top with chopped Italian parsley and serve with some gorgeous bread on the side.