The late great comedienne Joan Rivers once quipped, “If [my husband] Edgar wants breakfast in bed, he’ll have to sleep on the dining room table.”
That’s especially good advice if you’re planning to serve (or be served) something different and delicious and maybe a little messy for Mother’s Day brunch – like, say, shakshuka.
“Shakshuka is everywhere these days from brunch menus to just about every major food magazine and site,” writes Shannon Sarna, editor of The Nosher (myjewishlearning.com/the-nosher/). “This much beloved Israeli egg dish has North African origins, but is now considered one of the most iconic dishes of Israel. It is also a dish that can be prepared and served many ways: with fresh tomatoes and peppers, chunks of eggplant, tahini, lamb meatballs or with feta cheese.”
But don’t get ahead of yourself – if you’re a shakshuka “newbie,” start with Sarna’s simple and easy recipe that calls for a can of tomatoes, a few spices, eggs and some feta (if you want to get really fancy).
2-3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika
1 teaspoon cumin
Pinch caraway seeds
1 28 oz can diced tomatoes
1/2 teaspoon pepper
3-4 large eggs
Pita bread or other fresh crusty bread for serving
Add oil to a large saute pan (pan should be a little on the deeper side) over medium heat. Add garlic and cook 1 minute. Add tomato paste and spices and continue to cook for 3-4 minutes until fragrant. Add can of diced tomatoes and simmer over medium heat for 15-20 minutes. When sauce has thickened slightly, crack eggs into small glass bowls and then gently add to tomato sauce. Cover and cook 3-5 minutes, until whites have set and yolk is to your liking (I like it on the runnier side, so I cook it slightly less time). When eggs are done, sprinkle with fresh parsley (or cilantro or mint) and scatter feta over the top if desired. Serve with fresh pita or other crusty bread.