We really love Shakshuka around here, ever since we finally decided to try it.
Since the sauce is really the only time-consuming part of the recipe—the onions cook for an hour—my mom had the brilliant idea to cook up a few batches and freeze them so that we can whip up a quick Shakshuka whenever we want.
We use the recipe from Dash & Bella with a few modifications. We cut down on the spice for the kids and I’m pretty sure my mom just roasts the garlic in the oven for the confit. (I’m not sure if it’s still considered a confit that way but it works.) Here it is, gooey yolk and all.
