On the latest edition of our Global Kitchen series with our friends at KitchenAid, we're sharing one of our favorite ways to make baked eggs, Shakshuka. This classic Middle Eastern dish is made by cooking eggs in a spicy tomato sauce and serving it with plenty of yogurt, toasted pita, and the oh-so spicy condiment, zhug.
If you want to get an idea of how much we like it, well, during our trip to Israel a few months ago, we had shakshuka for almost every single meal during our two week trip. In Israel it's served as part of the local breakfast along with tahini and the fresh vegetables known as Israeli salad.
But the really key to shakshuka is that is majorly scalable so it's as easy to make for one person as for a whole party. We like to make the sauces a day ahead because the flavors really meld and because all we have to do in the morning is crack some eggs in a pan and cook it up.
A lot of people cook this recipe fully on the stovetop but it's even easier when it's finished in the oven. And, if you have a tight space (hello, New York apartment dwellers), you can even make it in a toaster oven like we did here. Anyway, enough from us — head over to KitchenAid for the step-by-step instructions and the full recipe.
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