I have been seeing a lot of Shakshuka recipes in magazines for March/April this year, so I was reminded of this recipe that I saw while watching the Show of Hearts Variety Telethon way back in February.
The aromas that are created while sautéing and simmering this recipe are simply divine. I made it with four eggs, but really, you could use more eggs as it makes a LOT of sauce. Personally, I will make this again for a pasta sauce leaving out the eggs. I was not a fan of the texture of the eggs in the end. I like baked eggs, but these turn out a bit different due to the sauce. They are a poached egg cooked in the oven, due to all the liquid, I guess. We had leftover sauce, so we ended up having it for dinner the next night served with pasta. It was soooo good!
The website is worth checking out as there are a few other neat recipes as well that were demonstrated on the Variety Show as well.
Sautéed Onions and Chorizo
Adding in Red Peppers and Fennel Slices
The Finished Product