Shakshuka for brunch followed by casual Sunday afternoon naps is how we’re going to play it today. Gloomy weather in Berlin means we are allowed to be as lazy as we want this weekend, and I’m totally okay with that. 

I finally went for a big grocery shop, and bought so many different ingredients - including STRAWBERRIES BECAUSE THEY ARE IN SEASON (sorry, excited) - and have some epic foodie plans in the works. Stay tuned for that. 

In the meanwhile, if you’re not on the Shakshuka train yet you better hop on. Definitely adding this to my brunch arsenal. 

Shakshuka 
Serves 2 hungry people, up to 4 not super hungry people. Adapted from My Name is Yeh.

Ingredients
1 big tin of chopped tomatoes (or whole peeled tomatoes that you chop)
1 small yellow onion, diced
3-4 cloves garlic, smashed then diced
4 eggs
1/4 c olive oil
about 1/4 cup soft goat cheese, cut into chunks (or use your fingers)
salt, pepper & paprika to taste
handful chopped parsley, or your favourite green herb

Your favourite bread (I chose a dark rye) or pita, for serving.

Method
Heat oil in a pan over medium heat. Add onions and cook until soft (about 3-5 minutes). Add garlic, salt, pepper and paprika and cook for another 5 minutes. 

Add tomatoes to the pan, and cook until the mixture starts bubbling. About 10 minutes ish. Add the eggs, and spoon the tomato mixture over them (to help cook the tops). Sprinkle the goat cheese and parsley/green herb into the mixture. 

Cook until the whites of the eggs are firm. Serve straight out of the pan, with warm bread or pita.

Then take a nap.

Happy Sunday, everyone!