I first had Shakshuka at the Fagen estate in East Hampton. Their chef who used to work at Mimi's Hummus, prepared the Middle Eastern dish for 10 people and we ate it at a long table by the pool. I've been wanting to make it since and when I found out Aimee and Marc were coming to brunch (she's allergic to seafood so no lox) it was the perfect time.  I made Melissa Clark's shakshuka — delicious, cheap and easy. You don't need a private chef for this. In fact you can make it mostly ahead of time (add eggs after guests arrive) and serve family-style in middle of table with warm pita.