3. Shakshuka with Lamb Sausage
Variations of shakshuka show up in North African, Israeli and other Mediterranean cuisines, but now American chefs are signaturizing the dish with their own interpretations. Aramark chef Jim Berman adds housemade lamb sausage, also known as merguez, to his version. It's combined with tomatoes, onions, peppers and garlic to form a thick, boldly-flavored sauce that acts as a bed for oven-baking the eggs.
Click here for the recipe.