Who loves brunch? Shakshuka is a good way to go. There are million ways of making it, and you will find so many recipes all over the internet. I love David Lebowitz's recipe he adapted from Ottolenghi, he adds my favorite caraway. It is really about the spices here but for me as well about fresh vegetables, and so my advice to you is to skip the canned goods.

I learned this recipe some years ago when I started to cook on yachts. The women of orthodox jewish family I worked for at the time, taught me so much about their traditions and stories of every-day life, it was one of my most difficult but also educating jobs I ever got.

serves 2-4

good quality Olive Oil

1 onion, chopped

1 green pepper, chopped

2 garlic cloves, peeled, chopped

1 tsp ground coriander

1 tsp sweet paprika

½ tsp ground cumin

½ tsp caraway 

Pinch red pepper flakes 

Salt and pepper

6 Vine-ripe tomatoes, chopped

2 tbsp sherry vinegar 

1 tbsp honey

1 ts tamari paste 

6 large eggs

¼ cup chopped fresh cilantro leaves

goat feta (optional)

Heat olive oil in a large cast iron skillet. Add the spices first except paprika and fry until fragrant, then add onions, green pepper, garlic, pinch salt and pepper and paprika. Cook, stirring frequently, until the vegetables have softened, about 5 minutes.

Add the tomatoes. Simmer about 10-12 minutes. Add sherry and honey to taste, you can add tamarin paste too. Taste and adjust the seasoning to your liking.

Using a wooden spoon, make 4spaced out "wells" in the tomato mixture. Gently crack an egg into each well.

Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

Uncover and add the fresh cilantro and feta. You can add more black pepper or crushed red pepper, if you like. Serve with homemade sourdough.