How to make your new favorite breakfast, shakshuka
You've been craving it ever since you first tasted it. Here's how to make it.
Cook and cookbook author Melissa Clark, whose work is featured in the New York Times’ dining section, shows you how to make the greatest breakfast in the world: shakshuka. (It’s a Middle Eastern spicy baked-egg-and-tomato concoction.)
Clark discovered the breakfast dish on her only trip to Israel; because it was Passover, she said, shakshuka became a staple of her diet there. She embraced it, and has made it a part of her repertoire at home as well.
What’s her twist? There is one.
Watch the video and let us know what you think!
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