The ultimate Israeli brunch on a Saturday is “Shakshuka”. Shakshuka is basically a sunny side up omelet on a tomato mix base. Some like it spicy and some don’t but everyone likes it with a good piece of fresh bread on the side. This way you can dip it in the yummy tomato sauce. Served with a side salad, it makes a perfect brunch.

Ingredients: (yields 5 portions)

3 tbsp vegetable oil

1/2 chopped onion

2 sliced garlic cloves

1 can diced tomatoes (you can use 5-6 fresh tomatoes)

1 tsp Cumin

1 tsp basil or Oregano

4 tbsp tomato paste

1/2 tsp garlic powder

5 Eggs

Optional – 1/2 tsp Chili Flakes

Directions:

**For the best result use an iron skillet – but you can use a regular one as well**

1. Over medium heat, preheat 3 tbsp oil and add the chopped onion. Fry until softens.

2. Add the garlic and fry for 10 seconds and then add the tomatoes, cumin, oregano and garlic powder. Stir until combined and let boil. Once boils, turn heat to low.

3. For thickness, add the tomato paste and mix until combined, add salt and pepper to taste.

4. Once you’ve reached the desired flavor it’s time to add the eggs. Add the eggs gently, one by one, in a circle.

5. Cover the skillet (pan) and let it cook on low heat for 20 minutes. Lift cover to see if ready. The shakshuka is ready when the eggs are white. If you see that it is too liquid, leave the cover open and let cook for additional 5 minutes.