Shakshuka for brunch

The ultimate comfort food in breakfast form. Shakshuka. This is one of the dishes I love to make on a sunday morning for me and my love. It's never the same, because I use whatever is in my fridge. Sometimes it's meat, chorizo, mushrooms or bacon, but the base is always the same. You can make your own tomato sauce, or use your favorite pasta sauce, depending on how lazy your sunday really is. It's originally from the middle east, but I love to give it a spanish twist with the spicy chorizo sausage. Ingredients: • 1 tsp cumin • 1 tsp fennel seeds • 1 tsp dried oregano • 2 garlic cloves • 1 tsp dried chili flakes • 1 tsp smoked paprika • salt & peper • chorizo • 5 big mushrooms • fresh tomato's • canned tomato's • 1 paprika • 4 eggs • cheese • 1. Start frying the sliced chorizo, garlic, paprika, (dried) herbs and spices and diced mushrooms.

2. As soon as everything is cooked well in a little oil, add the canned tomato's and the fresh, sliced ones (I like the small, sweet kind. Add as many as you prefer).

3. Wait until your sauce is perfect and not too runny and make little dents in it, where you can crack the eggs in. Let it simmer until the eggs are cooked.

I'm a huge cheese lover, so I like to put some cheese on top as well, but this is optional. Putting the lid on the pan will cook the eggs faster, but it won't look as pretty. Don't let the sauce boil too hard, because it will 'damage' the eggs. Of course it will still taste as awesome, but we eat with our eyes as well! :) Hence the touch of parsley on top of the eggs before serving. The eggs are perfect when the yolk is still soft and a little runny.

I serve this with some white bread and extra sriracha for my boyfriend.