Kaylyn Lemarquand was born and raised in Thunder Bay, growing up in the Westfort neighbourhood. She now lives in the Port Arthur area and enjoys exploring the “blossoming downtown core.” She and her fiancé Wes Case are partners in business as well as life. They are both in the Royal Lepage Lannon Realty Family.
This local background shapes her real-estate approach: she isn’t just selling houses, she’s guiding clients through life in a community she knows intimately. Before entering the real-estate world, Kaylyn spent over 10 years in the food-service industry. She describes this background as valuable because it taught her to create personalized experiences for people—skills she now applies to helping clients buy or sell homes.
Her motto “Every Home Begins With Kay” captures her personal brand: she wants each client’s journey to feel grounded, confident and smooth. Her decade in food service means she is attuned to what clients expect: responsiveness, care and personal attention.
Her interests and hobbies reflect her past experiences as well: she’s a self-proclaimed foodie who loves our vibrant restaurant scene, but also spends many nights in her kitchen ‘cooking up a storm.’
Shakshuka is a dish that Kaylyn finds very satisfying with depth and many layers of flavour. It also has the added benefit of being a quick meal when dealing with the sometimes unpredictable hours of real estate life.
Shakshuka is a warm, comforting dish with roots in North Africa—especially Tunisia—but it’s now popular across the Middle East, particularly in Israel, where it became a beloved staple.
This dish is essentially eggs poached in a spiced tomato and pepper sauce. It’s simple, rustic, and flavourful, making it perfect for breakfast, brunch, or even a light dinner. Kay likes serving it with her own crusty sourdough bread from her carefully tended starter.
This is usually served right in the pan, dipping bread or pita as a fun sharing meal. Fewer dishes to clean? Just one more bonus of this delicious delicacy.
Ingredients:
- ¼ cup olive oil
- 2 tsp. ground coriander (cilantro if you have it)
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1/2 tsp. caraway seeds
- 1 large bell pepper chopped
- 1 cup finely chopped yellow onion
- Salt to taste
- 2 tomatoes, finely chopped
- 5 cloves garlic, coarsely chopped
- 1 Tbsp. finely chopped jalapeños- optional
- 2 cups crushed tomatoes
- 4 eggs
How It’s Made
- Heat oil in a large skillet to medium heat and add all spices. Toast for one minute until fragrant.
- Add onions and peppers and saute until soft – about 5 min and add garlic. Cook for another minute.
- Stir in chopped and crushed tomatoes and simmer until thickened about 10 min.
- Make small wells in the sauce and one crack eggs into each hole.
- Cover and cook until the eggs reach your preferred doneness.
Variations
- Green Shakshuka: Spinach, kale, green peppers, and herbs instead of tomatoes
- Cheesy Shakshuka: Feta or goat cheese added on top
- Meaty versions: With sausage or ground lamb
- Israeli-style: Often includes more spices and optional chili heat
