Shakshouka make ahead

Can you make the body of shakshouka the day before & then add pre-poached eggs to it while it's reheating on the stove the next day?

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2 Comments

Susan W. October 17, 2015
Oh...I just noticed you said pre-poached eggs. That sounds like more trouble than you need to go to. I poach/cook the eggs right in the base with a lid on.
 
Susan W. October 17, 2015
Absolutely. Just warm the base before you add the eggs because the eggs take so little time.
 
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