Heavy Table food editor James Norton joins the Current's Morning Show to talk about the local food scene.

Today on The Morning Show's Eating and Drinking, James Norton chatted with Jill Riley about great places for brunch. He specifically spoke about the new Birchwood Cafe breakfast pop up at Verdant Tea in Seward. James also mentioned a new found love for exotic savory breakfasts and wanted to share his recipe for Shakshouka (an Israeli dish that is basically a scratch-made tomato sauce that you cook eggs in).

James' Shakshouka Recipe
Adapted from a recipe by Roee Dori

Half med onion chopped fine
4 garlic cloves chopped
Olive Oil, 1 tbsp
5 med tomatoes, sliced thick and quartered (or large can of whole tomatoes, crush with hands)
Sweet Paprika 1/2 tsp
Curry 1/2 tsp or Mideastern spice
2 tbsp tomato paste
0.5-1 tsp salt according to taste
2/3 can tomato sauce (about 10 oz)
1/4 tsp cumin
1/8 tsp turmeric
1/2 tsp sugar
4 eggs

In a large heavy deep pan, heat up olive oil and add paprika and curry. When hot, add onions.

Leave them in for a while (about 10 mins, I like mine soft). Add the garlic for about 30 seconds, and then add tomatoes.

Mix occasionally, and let tomatoes soften, then add tomato sauce and paste.

Bring to a boil, and add spices and sugar.

Let simmer for a while with very low heat, about 20 minutes. This is up to you what kind of consistency you like...

When you've reached the desired consistency and taste, break 4 eggs as evenly as possible over the sauce. Raise the heat a bit and cover. leave covered up to 10-20 mins, depending on how soft/hard you like your eggs.

Last step: BUY EGGWHITE BREAD FROM CECIL'S! (Or make your own challah - cut into strips for dipping in sauce / egg).

James Norton edits the Upper Midwestern food journal, Heavy Table. He's also the co-author of a book on Wisconsin's master cheesemakers and editor of The Secret Atlas of North Coast Food.