Smoky roasted tomato sauce forms the base of this North African brunch classic, one of the most delicious ways to prepare eggs for a crowd. A few dollops of yogurt and a sprinkle of cilantro take it to the next level. Be sure to serve the shakshuka with toasted rustic bread or warm flatbread to soak up all the juices.
Make the tomato sauce base the day before, then reheat on the stovetop and cook the eggs when you’re ready to serve.
Preheat oven to 375 F (190 C).
In large casserole dish or large high-sided skillet, mix tomatoes, onions, garlic, olive oil, vinegar, paprika, caraway, coriander or cumin, salt, and red pepper flakes until roughly combined. Bake for 35 to 45 minutes, until bubbling and thickened. Mash tomatoes with fork to form a thick sauce and transfer to large high-sided skillet, if using a casserole dish. Place on stovetop element over medium-low heat and bring to a simmer.
In tomato sauce, make 8 small wells and crack in eggs. Cover and cook over medium-low heat for 10 to 12 minutes, or until egg whites are set and yolks are still slightly runny. To finish, dollop with yogurt and sprinkle with cilantro and Aleppo pepper or additional paprika. Serve immediately.
This recipe is part of the Mother’s Day Brunch Buffet collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
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This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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