Chef notes
I love this recipe because it easily feeds a large group, which is great during the holidays. The sauce can be made ahead and keeps well (refrigerate for up to a week or freeze for up to a month). Once the sauce is ready, the dish comes together quickly and is warm and satisfying on a chilly day. Best of all, it is extremely adaptable: Add merguez or your favorite sausage, if you like. Substitute your favorite vegetables and add your favorite hot sauce if you want a bit of a kick. Whatever you choose, it is sure to be a crowd pleaser.
Technique tip: Any leftover shakshuka sauce can be used to make a quick dinner: Warm the sauce and add shrimp and mussels for a seafood shakshuka.
Swap options: Substitute roasted cauliflower, chickpeas or roasted peppers. If you don't like cilantro or dill, you can omit one, or substitute parsley or mint.
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