For the first time since starting this blog, I was up snapping photos and prepping for The Most Important Meal of the Day: breakfast. (Also, Debra, this one’s for you, complaining I post these things first thing in the morning!)

Prepping ingredients for breakfast.
Prepping ingredients for breakfast.
Jonathan, one of my best friends, was up north visiting me for the weekend, and we had a full day of hiking around Lake Tahoe and lying on the beach; we needed a breakfast to match. I have made variations of shakshuka since discovering it about two years ago. Sometimes I add in chorizo, other times I dispense with the cheese. Because I was making this dish for the blog, I decided to go with an authentic Israeli version.

Mixing it all together.
Mixing it all together.
Not only it this the first breakfast food on the blog, it is also vegetarian (just for you, my loyal veg readers)! But don’t fret, omnivores: this dish was hearty enough to carry us through until our post-hike, beach-resting lunch.

Sprinkling in the feta.
Sprinkling in the feta.
I absolutely love the taste of some well-cooked tomatoes. They make for a nice, warming sauce. Jonathan hungrily gobbled up first and second helpings of this awesome dish.

A gorgeous platter of eggs, tomatoes, and bell peppers.
A gorgeous platter of eggs, tomatoes, and bell peppers.
The best thing is that this dish is easy to clean up: it’s a one-pot brekkie.

Make sure to enjoy a warm cup of coffee with your shakshuka!
Make sure to enjoy a warm cup of coffee with your shakshuka!
This dish is sure to impress for a big brunch crowd with relatively little effort (and not having to worry about who eats meat and who doesn’t), and I have easily microwaved refrigerated leftovers the following day. Try out shakshuka; it’s easy, filling, and satisfying!

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