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 jalapeƱo 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 jalapeƱo 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.