5 Brunch Recipes You Need to Have on Hand for Entertaining Season

Make the spicy tomato sauce: Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the cumin, paprika and cayenne pepper and stir until fragrant, about 30 seconds. Add the tomatoes along with their juice and bring to a boil. Reduce heat to medium-low and simmer over high heat, stirring frequently, until juices thicken, about 10 minutes. Season with salt and pepper.

Using the back of a large spoon, make 4 evenly spaced indentations in the sauce. Break an egg into each hole. Cover the skillet and cook over medium-low heat until the whites are set but the yolks are still runny, 4 to 5 minutes. Season the eggs with salt and pepper. Sprinkle with cheese and parsley (feta cheese does not melt). Remove from heat.

For each sandwich, place a roll on a plate. Using a large spoon, scoop the egg and a portion of the sauce onto the bottom of the roll. Cut the lid with the roll in half and serve immediately with a fork and knife.

From Joey Maggiore’s book, The Brunch King: Eats, Beats, and Drunks, who writes: “If I put a hamburger on the menu, it has to be the best hamburger I’ve ever eaten. Here I have a half-pound beef and bacon patty with crispy hash browns, pepper jack cheese, fried onions, hollandaise sauce and a runny egg – and every bite is perfect. Pair this with a Bloody Mary and you have the perfect hangover cure.” (Figure 1, 2024)