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!