Shakshuka for a crowd
Howdy Gang. I'm making a large New Year's Day brunch in just a few days. I'm thinking about making shakshuka--basically eggs poached in spicy tomato sauce. Here's one recipe: http://smittenkitchen.com/2010/04/sha....
I'm not looking for a recipe but rather for some advice with logistics. I'm planning on making the tomato sauce ahead of time; heating it on the stove and then putting it into several large baking pans; cracking the eggs into the sauce and then baking it in oven right before people arrive.
Has anyone done this or anything like it before? How did it work? And--at what temp should I bake the eggs and for how long?
That's an awesome plan. I don't know about the logistics for that large a group - I have Ottolenghi's "Plenty" which has a Shakshuka recipe. His recipe says to "cook on a very (!) gentle heat for 10-12 minutes or until the eggs are just set". Am guessing that you should make your pepper mix in advance and let it sit in the fridge. (Our Shakshuka tasted even better the next day) Preheat your oven on maybe 325F and the pans as well, take the pans out, put the pepper mix in which will heat it up. Then you can break the eggs in and I think the same 10 - 12 minutes should do since your pans will be pretty big. But keep a watch because the eggs will keep cooking after you take it out and you want a nice runny yolk. Or at least I do.