Howdy Gang. I'm making a large New Year's Day brunch in just a few days. I'm thinking about making shakshuka--basically eggs poached in spicy tomato sauce. Here's one recipe: http://smittenkitchen.com/2010/04/sha....
I'm not looking for a recipe but rather for some advice with logistics. I'm planning on making the tomato sauce ahead of time; heating it on the stove and then putting it into several large baking pans; cracking the eggs into the sauce and then baking it in oven right before people arrive.
Has anyone done this or anything like it before? How did it work? And--at what temp should I bake the eggs and for how long?