I jumped on the shakshuka bandwagon when it started trending as the perfect quick, easy, and gorgeous home-made brunch centerpiece! When my good friend gifted me a cast iron pan, I knew it was time. The best thing about shakshuka is that it is SO flexible. You can really use whatever types of vegetables you want so long as the base becomes sauce-like and thick (traditionally achieved by cooking down onion, bell pepper, and tomato).
This makes for a fun exercise--scouring the market for what's in season. I love this recipe because it can easily feed 4-6 adults, looks stunning, and is an excuse to eat a LOT of bread!