I went out to brunch with my friends, Ali and Sam, and naturally Saturday brunch means being basic and heading to Newbury Street. We settled on Stephanie’s, somehow all ordered a side of home fries (apparently sharing wasn’t an option) and sipped on their spicy house-made Bloody Mary’s. (I don’t even like Bloody Mary’s and I want to buy their mix, so I’ll just let that sink in.) We were looking for a savory kind of breakfast — something hearty and filling. I tested out their shakshuka and am so glad I did. So glad, in fact, that I decided to recreate it at home. This looks complicated, but I promise you it’s not. The chopping is a bit time consuming, but otherwise it’s a dump and step back while this cooks kind of recipe — my fave. I added in more finely chopped veggies for nutrients and depth, but the real flavors are the tomatoes and the spices. Any tomatoes work, but heirlooms are just so pretty and in season now. It would be so easy to serve as a brunch or dinner and you can tailor the poaching of the eggs to being over easy or soft/hard boiled. I’ve already stocked up on the ingredients to make Shakshuka a second (and a third) time.
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