A Go-To Brunch At Home Recipe Even We Can Make

Hosting a kick-ass brunch has really never been easier.

Why wait for 45 minutes for a table, to have someone else make you eggs?

We've ranted about it before, and we'll rant about it again.

But first, try this recipe for shakshuka, a Tunisian dish that's super popular in the Middle East. It's spicy, savory comfort food, and really can't be eaten without charred slices of fresh bread, or a toasted bialy. 

We adapted this recipe from Yotam Ottalenghi's Jerusalem which we recommend you pick up.

Ingredients:

-1-2 red bell peppers, diced

-4 cloves garlic, chopped

-1 tbsp harissa

-2 tbsp tomato paste

-1 can whole peeled tomatoes, chopped

-6 large eggs

-parsley, to garnish

Method:

1. Heat 2 tbsp. olive oil in a heavy bottom skillet, over medium heat. Add red peppers, garlic, harissa and tomato paste and sautee until peppers begin to soften.

2. Add whole peeled tomatoes and stir constantly, bringing to a gentle simmer, about 20 minutes.

3. Make little nests in the finished sauce and crack eggs into the nests. Cover to speed up cooking time, allowing eggs to gently poach in the tomato sauce.

4. Garnish, serve immediately. Ya done.