This is the ULTIMATE most epic TASTIEST flavorful OUTSTANDING BRUNCH EVER! No but really this is the best crowd pleaser. It's hearty yet healthy and delicious. Shakshuka is a Moroccan breakfast food. This my way of making it. You can make this meal vegetarian by easily switching the sausage to vegetables like mushrooms or spinach! So invite a few friends over and make a homemade brunch for once! 

Video + Photos by Sean Fagan

Total Time: 25 minutes
Serves: 4 people


  • 1 tbsp EVOO

  • 1 large onion, peeled + sliced

  • 2 garlic cloves, peeled + finely chopped

  • 1 tbsp ground cumin

  • 1 tbsp aleppo pepper (or paprika)

  • 3 sausages, casing removed

  • 1 can diced tomato

  • 2 large tomato, diced

  • Salt + Pepper

  • ¾ cup, goat cheese ½

  • 5 eggs

  • 6-7 parsley leaves (garnish)


1.    Preheat oven to 400F.

1.    In a large cast iron skillet, drizzle extra virgin olive oil over high heat.

2.     Add onions and cook for 5-7 minutes or until it translucent and changing color. 

3.     Add garlic, cumin, and aleppo pepper and cook for another 3-4 minutes.

4.    Add the sausage, and mix well. Cook for 3 minutes.

5.    Stir in the canned tomato, and fresh tomato. Season well with salt and pepper. Simmer for 5 minutes or until tomato juiced have thickened up.

6.   Crumble ½ cup of goat cheese, and mix with tomato sauce.

7.    Crack eggs on top of tomato sauce. Season with salt and pepper.

8.    Bake for 8 minutes.

9.    Garnish with crumbled goat cheese, and parsley!

10.   I normally enjoy this with a side of greek yogurt, pita bread, and cold brew! Cheers!!!

Ramen Carbonara

Ramen Carbonara

This dish was created when I first moved to Brooklyn. I decided to live in prime Williamsburg, getting line cook hourly pay, which meant a lot of ramen dinners. One night I was having the worst case of munchies and just wanted to be sitting at Rosemary's in the West Village eating their famed carbonara, when the lightbulb went off and my very own ramen carbonara was born! 

Photos by Carmen Ladipo

Total Time: 20 minutes
Serves: 2 people
Yield: 2 bowls


  • 2 package of ramen noodle soup (preferably chicken flavored, maruchan)

  • 3 egg yolks

  • ½ cup Greek yogurt

  • ramen seasoning

  • 2 pancetta slices,1.5-inch thick, cubed

  • 1 cup peas, frozen

  • black pepper, freshly ground

  • Parmigiano Reggiano


1.     Bring a medium pot of water to boil for the noodles.

2.     On medium-low heat, brown the pancetta for 13-15 minutes, or until golden crispy.

3.     Add noodles to the boiling water, and cook to al dente, 5-6 minutes.

4.     In a small bowl, whisk together the egg yolks, Greek yogurt, 1 tbsp freshly ground black pepper, and ramen seasoning until well combined.

5.    Drain noodles, and keep 1/2 cup of starchy cooking liquid.

6.     Add the noodles back into the pot and heat on high with the extra ½ cup of starchy liquid. Swirl the noodles until the water has evaporated. Turn the heat off and mix in the egg mixture. 

7.     Keep swirling for 1-2 minutes until the eggs are cooked. Leave the burner off, you do not want to scramble your eggs. The key here is creaminess. 

8.     Add peas and pancetta mix again.

9.     Serve and finish off with freshly ground black pepper, and Parmigiano Reggiano.

10.    Slurp away!