Shakshuka Focaccia is the perfect one bite breakfast.

https://food52.com/recipes/40363-shakshuka-focaccia

If you need some brunzer inspiration, try making the shakshuka fkatcha. We start with our one day fkaca recipe, so flour, salt, and instant yeast. You’ll then want to add in your olive oil and water. You should use a spatula to get things mixed, and I always stop right after the last bit of flour disappears. The dough is super easy to work with. I like to then dip a hand in water and grab an edge of the dough and put it onto itself. I’ll rotate the bowl while doing this, and then cover it back up. You should be doing this step about four times total. With the shakshuka portion, I dice up an onion, bell pepper, and jalapeno. I’ll then add in tomato paste, garlic, and then the star of the show, these crushed tomatoes. You should be cooking this until it’s thickened, so about 20 minutes. When you’re ready to add your fkaca dough to the pan, make sure to oil it really, really good or it could potentially stick. I like to think the more oil the better because it’ll make the bottom of your fkaca super crispy. We then flip it over so both sides are oiled, letting it rest, and then dippling it. I then created a few craters for our sauce. Sprinkle in some salt and parbake it. Next, I’ll crack open some eggs within the craters. Definitely take your time with this step because it can really get messy. After it’s fresh out of the oven, you can sprinkle on your favorite herbs and some feta cheese and enjoy. So, you can never go wrong with eggs, tomatoes, herbs, and a nice crunchy bread. And that’s exactly what you get with the Shakshuka Fkatcha. I’ll be tried out.