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A delicious weekend brunch recipe you're going to want to try

Take your brunch game to a whole new level by serving a delicious (and impressive) shakshuka.

Brunch is great. But the old standbys – bacon and eggs, waffles or omelettes – can become a bit passé.

However, you can take your brunch game to a whole new level by serving a delicious (and impressive) shakshuka.

This Italian shakshuka, or “eggs in Purgatory”, dish is made with eggs gently poached in a spicy tomato sauce. The egg yolks get nice and runny, oozing into the rich, spicy tomato broth. It’s so satisfying and delicious you’d never guess it’s made from just a few simple ingredients.

Serving shakshuka at your next brunch is a guaranteed way to impress your guests with a delightful and flavourful culinary experience. When you present a sizzling skillet of shakshuka, topped with perfectly cooked eggs and a sprinkle of fresh herbs, your guests will be treated to a memorable brunch that's both comforting and exotic, sure to leave them raving about your culinary skills.


Moreover, shakshuka is not only a culinary delight but also a nutritious one. The star of this dish, the eggs, brings a wealth of nutritional benefits to the table. They are a rich source of high-quality protein, which can help keep you feeling full and satisfied throughout the day. Eggs also provide essential vitamins and minerals, such as vitamin B12, vitamin D, and choline, promoting overall health and well-being.

So, when you serve up Shakshuka at your next brunch, you're not only indulging in a warm, flavourful meal but also giving your body a nutritious boost to keep you energized and content, even as the temperatures drop outside. It's the perfect culinary companion for embracing the changing seasons.

Italian Shakshuka

Prep time: 5 minutes
Cook time: 20-25 minutes
Servings: 4 to 6


  • 2 cups (500 ml) arrabiata sauce
  • 1 tbsp (15 ml) chopped Italian parsley
  • 1 tsp (5 ml) dried oregano
  • 6 eggs
  • pinch of salt to taste
  • dash of crushed chili, to taste
  • 4 tbsp (60 ml) grated Parmesan cheese
  • 4 to 6 slices toasted country bread


  1. In a large skillet, heat the arrabiata sauce over low heat and add the parsley and dried oregano.
  2. Break the eggs one by one over the sauce and cook until the whites set.
  3. Add salt and crushed chili to taste.
  4. Garnish with Parmesan cheese and serve with country bread and some greens.

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