How to have an epic brunch without leaving your house (aka the only shakshuka recipe you'll ever need)

Do you ever feel like brunch just isn’t as fun as it sounds?

On Sundays I’m not running to put on real clothes only to wait an hour for coffee and pay way more than one should for a couple eggs. That isn’t to say I’m not all about the coffee, eggs, and general merriment that accompanies a weekend morning meal.

Are you with me? (I really hope so, because if not, I sound like a real Debbie Downer!)


Regardless of whether you’re Team Brunch or are just into the idea of an impressive looking meal that requires little more than some patience, I have a gem of a recipe to share.

Meet shakshuka. It’s saucy, it’s cheap, it’s tasty, looks really impressive, and for all that, it requires only one pan. According to my husband, it’s better than any restaurant’s.

Get ready to impress any brunch guest or ace weeknight cooking. Ready for the bonus? It even makes for stellar leftovers. Now tell me that doesn’t trump any brunch you’ve ever ordered.


Really delicious shakshuka

For 2 + leftovers

a note: if you can get it together, chopping the onion and peppers beforehand makes this simple recipe that much easier


  • ½ teaspoon cumin seed
  • 2 tsp olive oil
  • 1 onion sliced
  • 1 tsp cayenne
  • ½ tsp dried thyme or 1 tsp fresh
  • 2 bell peppers (red, orange, or yellow), sliced thinly
  • 1-28 ounce can whole tomatoes or (~3 fresh, roughly chopped)
  • 1 bay leaf
  • 5 eggs
  • Salt and pepper
  • Optional garnishes: cilantro, parsley, feta cheese


  1. Toast cumin seeds in a large dry pan over high heat for 2 minutes until fragrant (and before they burn!)
  2. Add olive oil, cayenne, thyme, and onion. Cook for ~5 minutes.
  3. Once the onion is soft add the bell peppers cooking for 5-10 minutes until soft and vibrant.
  4. Add bay leaf and tomatoes with some (but not all!) of their juices. Save tomato juice. Reduce heat to a simmer and cook for up to 20 minutes until saucy and thickened or the consistency of your choice, adding tomato juice or even water as needed. Break up tomatoes along the way with a spoon. Add salt and pepper to taste.
  5. Make 5 little wells in the sauce with your spoon. Crack an egg into each. Cover the pan and let sit over low heat for 10-15 minutes so eggs cook to your preference.
  6. You’re done! Gently spoon into bowls. Top with cilantro, parsley, and/or feta. And enjoy the best brunch you didn’t have to go out for.