In this version, I make a single serving, a perfect dinner on a cool fall night. It is easily double or tripled and you can make it in either individual pots or one large one. Just make sure the sauce is good–this means tasting it several times as you prepare it–and do not overcook the eggs; the yolks should be hot but still liquid. The shakshouka here is prepared in a small bram, am Egyptian clay pot available at Bram Cookware in Sonoma. To make this dish when tomatoes are not in season, use homemade canned tomatoes or a good brand of commercial diced tomatoes.
Shakshouka – Eggs Baked in Spicy Tomato Sauce
