At this point, I've basically become a shakshuka influencer. 

I love to make this for weekend brunch (or weeknight dinner or anytime!). It's savory, filling and goes with anything. We're all about idiot-proof recipes over here, because if it's too complicated, I personally won't get near it. Shakshuka is no brainer recipe that you can’t mess up-hate mushrooms? Skip it. Want spinach? Go for it. I also love to add F-Factor protein powder when we have it in the pantry—it thickens the base and makes the sauce super creamy.

The original dish calls for cumins (ran out), red peppers (personally, hate) and if you like feta cheese (we are a no dairy household). The best part about Shakshuka is its totally customizable. 

I love seeing your creations—tag me! 

Ingredients: 

• olive oil

• 3 garlic cloves

• an onion (red or white) 

• veggies: we like adding tomatoes, mushrooms or zucchini and spinach! 

• Rao's Marinara--I usually eyeball how much I'm adding but normally 3/4 or 1/2 a can if I am serving for 3 or 4 people

• -Zatar spices (optional) 

• -oregano, garlic powder, salt and pepper 

Directions: 

• Simmer olive oil and garlic

• Add onion & pepper

• Once the onions are brown and soft, add mushrooms and tomatoes (to thicken sauce) 

• Stir in Rao’s Homemade sauce. The marinara and tomato basil are my favorite.

• add garlic powder, chili powder, pepper, salt

• make a small hole in the sauce for the eggs (and crack with one hand if you’re feeling fancy)

• top with pepper flakes, parsley/any herbs

• toss into oven for 5 min (or more if you like the eggs not runny) this is optional but I love when it all bakes together.