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Shakshuka Casserole

VegetarianCasseroleWorld-Cuisine

Time: 1 hour

Yield: 8 servings

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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!

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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.

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