Friday, October 26, 2012



My roommates and I love breakfast, especially when we all get to sit down on the couch together and embark upon marathons of The Office and Arrested Development. Unfortunately, we all have very different schedules, so this does not happen as often as we would like it to (although we are perhaps better off for having less time for tv marathons) but on my days off I love cooking a big breakfast for all of us. It usually ends up being more of a brunch than a breakfast, but we're okay with that.

One of my favourite dishes to break out when I have all that extra time in the morning is shakshuka (also shakshouka), a popular Israeli breakfast dish that is essentially eggs poached in a spicy sauce of tomatoes, onions, chili peppers and cumin. It is...amazing. It's also a meal that's healthy and low-budget.

This is a recipe that makes several servings, perfect for a crowd, but even if you're cooking for just one or two, you can make the sauce ahead of time, then heat up as much as you need in the morning to cook your eggs in, and so have shakshuka for several days. And who doesn't want to repeat shakshuka for breakfast? I know I do. And I think you know that you do, too.