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Shakshuka for 10...

I'd like to make shakshuka for a crowd. What would happen if I transferred the mixture to an 9 x 13 x 2 casserole dish and baked the eggs, covered, in the oven?

asked by EG1231 almost 2 years ago
10 answers 1402 views
F45cdab9 17a7 4d89 89c2 baab65ec32b9  brag butterfblogo
added almost 2 years ago

Hey there - we did it for 12
Once and it worked beautifully. We kept the casserole (a metal one) on the stove, but the oven should work nicely. I would preheat the casserole dish in the oven before transferring the (hot) mixture into it. Then add the eggs rather quickly and off to the oven.

3f231295 4eeb 477c 85c2 eec84c5daf7f  open uri20141019 23101 8zlcjj
added almost 2 years ago

Sweet. What do you think about a pyrex?

F45cdab9 17a7 4d89 89c2 baab65ec32b9  brag butterfblogo
added almost 2 years ago

Pyrex should work just fine!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 2 years ago

Another road: i''ve learned that one can lightly poach eggs in advance (enought to hold their shape, but not fully done), hold for a few hours, then finish in the dish just before serving. (One of the French chefs in tv, sorry can't remember which). You could cook your veg mix till nearly done, add partly poached eggs and finish, stove top or oven. either way, enjoy.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added 10 months ago

nancy, I always thought you were brilliant, but now I know for sure!! TH you!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 10 months ago

For the technique, I think it was Jacques Pepin. After briefly poaching the eggs, lift them out and put in ice water. Hold in the water in fridge for several hours (same day as you intend to serve). Remove from fridge & water, heat and serve.
For the compliment, thanks and glad the tip was useful...

9222c532 27a1 4ba1 88e4 001b7bd829f8  image
added almost 2 years ago

I've done it in the oven in a ceramic baking dish, and it was great. To serve 10 people, I think you'd need to do two baking dishes worth, most likely.

D4bb8500 a3be 4577 b992 6f896286c8e2  spoon
added almost 2 years ago

In Sheet Pan Suppers by Molly Gilbert, she does exactly what you are wanting to do on p. 198. She uses 12 eggs in her recipe which should be enough to feed 10. Basically, she makes the sauce (10-15 minutes) and then takes the sheet pan out of the oven, makes divots in the sauce and cracks eggs into the divots. Looks like it should take another 10-15 minutes to set the eggs. She doesn't cover the pan, nor does she line it with anything. I've had great success with the other recipes in the book, so it might be worth a look for you (I would post it here but I am not sure what the rules are regarding posting the works of others without explicit permission).

F78bea4e 92d9 40fa ad23 5d08dd3a44d0  image
added 10 months ago

@eg1231 how did this work out for you?

3f231295 4eeb 477c 85c2 eec84c5daf7f  open uri20141019 23101 8zlcjj
added 10 months ago

Not great, to be honest, but I had late guests which messed up my egg timing! If you can poach, rather than bake, on a stovetop I think you'll be happier with the results.