I apologize for the title but I can’t contain my excitement. I think we tend to complicate brunch and honestly we don’t need to. Most of my classics are simple, start with easy ingredients, and end with happy satisfied bellies. This recipe is very much mom-inspired (thanks Mom). Shakshuka really TLC creeped on the food scene and now it’s on the menu at all my fav brunch spots. But trust me, making homemade shakshuka is not only easy on the wallet but a guaranteed repeater. You’ll be amazed how easy it is to prepare.

Okay, that’s enough of a preamble. Here’s my take on the classic shakshuka:

shakshuka

Serves 2

1 large fieldhouse tomato (juiciest one you can find), cut in half, grated

2 cloves of garlic, minced

1 small white onion

2 tbsp olive oil

1 tbsp tomato paste

1 cup water

Salt and pepper

4 eggs

Parmesan cheese

Instructions

Heat olive oil in a skillet on medium high heat. Add onions and garlic and cook until fragrant and softened. Add grated tomato juice, tomato paste and water. Mix well. Season with salt and pepper and bring to boil. Next, lower heat and slowly simmer for 20-25 minutes. Once sauce has slightly thickened, crack eggs into sauce and cover for another 10 minutes. Sprinkle with parmesan and serve with any type of protein (lamb sausage is my jam) and crusty French bread for proper dipping equipment.

Thanks for reading FoodVice. If you’ve got a secret weapon at making shakshuka and want to share it with the internet world, please comment below.

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