I first tried Shakshuka with my beau at one of our favorite brunch spots in Austin, TX. Immediately in awe of its rustic appeal, I got to work recreating it at home. I tried a few recipes, but I found my favorite (surprise surprise) in the New York Times (http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta). In order to add richness and depth, I swapped out the olive oil for grass fed butter (low and slow for the onions and peppers) and jooged the spices. This one pot Israeli breakfast is fantastic anytime of day. We like to have it with a side of bacon for brunch, or, with an herby side salad for dinner. It's wildly simple and truly satisfying. I imagine this would be great center stage at a dinner party! Set out chopped herbs, a few hard crumbled cheeses, and a sampling of ethnic condiments so each guest can personalize their dish. Enjoy! <br /> <br />Special tools: <br />-Cast iron or oven safe skillet (I love the brand Green Pan)

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