About
Shakshuka hails from Northern Africa and is now fusing with the all-American casserole to make Shakshuka Casserole! A base of tender potatoes supports a spicy, herbaceous, rich tomato sauce with ponds of delightfully runny eggs, a welcome shakeup to the standard breakfast formula of eggs and ketchup. Plus, those potatoes at the bottom are essentially self-dipping, which is fantastic because you won't want to waste a drop of the sauce. Grab some toast or just your favorite spoon, because Shakshuka Casserole is hot and ready for you!
Ingredients
- 1 1/2 pounds fingerling potatoes
- kosher salt, to taste
- 1/4 cup vegetable oil
- 1 yellow onion, diced
- 1 poblano pepper, seeded if desired and finely chopped
- 2 jalapeño peppers, seeded if desired, finely chopped
- 2 tablespoons ginger, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground garam masala
- 1/2 teaspoon ground coriander
- 1 (28-ounce) can whole peeled tomatoes
- 1/4 cup fresh mint, chopped, plus more for garnish
- 2 tablespoons cilantro or basil, chopped, plus more for garnish
- 6 eggs
- black pepper, to taste
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Place the potatoes in a large pot and cover them with generously salted water.
Step 3 -Bring the water to a boil and cook the potatoes until tender, about 20 minutes.
Step 4 -Drain and cool the potatoes until they can be handled safely, then slice them into 1/2-inch-thick rounds.
Step 5 -Heat the vegetable oil in a large skillet over medium-high heat.
Step 6 -Add the onion and cook until almost tender, about 5 minutes.
Step 7 -Stir the poblano pepper and the jalapeño peppers into the onions and cook for 3 minutes.
Step 8 -Add the ginger, the garlic, the cumin, the garam masala, and the coriander to the pepper mixture and cook until fragrant, about 1 minute.
Step 9 -Stir the tomatoes into the pepper mixture and salt to taste.
Step 10 -Simmer the mixture over medium-low heat, breaking up the tomatoes with a fork, for 15 minutes.
Step 11 -Stir in the mint and the cilantro.
Step 12 -Taste for seasoning.
Step 13 -Place the potatoes in a single layer in a 9-inch square baking dish.
Step 14 -Pour the hot tomato sauce over the potatoes and bake for 20 minutes.
Step 15 -Make six wells in the tomato mixture.
Step 16 -Crack the eggs into the wells and season them with the salt and the pepper.
Step 17 -Bake until the egg whites are set but the yolks are still runny, about 8-13 minutes.
Step 18 -Serve.
