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Shakshuka Casserole is a hearty, flavorful dish perfect for breakfast, brunch, or even dinner. Imagine a rich, spicy tomato sauce cradling perfectly baked eggs, all in one skillet. This recipe combines olive oil, onion, bell pepper, and a blend of spices to create a mouthwatering base. Topped with eggs and baked to perfection, it’s a meal that’s both comforting and impressive. Let’s dive into this delightful dish that’s sure to become a favorite in your kitchen.
Shakshuka Casserole Recipe
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add onion and bell pepper, cook until softened.
- Stir in garlic, cumin, paprika, and cayenne, cook for 1 minute.
- Pour in crushed tomatoes, season with salt and pepper, simmer for 10 minutes.
- Make 6 wells in the sauce, crack an egg into each well.
- Transfer skillet to the oven, bake until eggs are set, about 10-12 minutes.
- Garnish with cilantro and feta, if using. Serve warm.
What You Will Need
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What you will need to make shakshuka casserole
- Olive oil: Adds richness and helps sauté vegetables, creating a flavorful base for the dish.
- Onion: Provides sweetness and depth, balancing the acidity of the tomatoes.
- Red bell pepper: Adds color, sweetness, and a slight crunch to the dish.
- Garlic: Infuses the sauce with a robust, aromatic flavor.
- Ground cumin: Adds warmth and earthiness, enhancing the overall flavor profile.
- Paprika: Contributes a smoky, slightly sweet flavor, deepening the dish's complexity.
- Cayenne pepper: Adds a hint of heat, giving the dish a subtle kick.
- Crushed tomatoes: Forms the base of the sauce, providing a rich, tangy flavor.
- Eggs: Poach in the sauce, adding protein and a creamy texture.
Tools and Instruments Required
What tools/instruments will be needed to make Shakshuka Casserole Recipe
- Oven-safe skillet: Essential for cooking veggies and baking eggs in one dish, saving time and enhancing flavors.
- Wooden spoon: Ideal for stirring ingredients without scratching the skillet, ensuring even cooking.
- Measuring spoons: Necessary for precise seasoning, balancing flavors perfectly.
- Knife: Crucial for chopping onions, bell peppers, and mincing garlic efficiently.
- Cutting board: Provides a stable surface for safely preparing vegetables.
Shakshuka Casserole Recipe
A delicious and hearty shakshuka casserole perfect for breakfast or brunch.
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Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 6 large eggs
- Fresh cilantro, chopped (for garnish)
- Crumbled feta cheese (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add onion and bell pepper, cook until softened.
- Stir in garlic, cumin, paprika, and cayenne, cook for 1 minute.
- Pour in crushed tomatoes, season with salt and pepper, simmer for 10 minutes.
- Make 6 wells in the sauce, crack an egg into each well.
- Transfer skillet to the oven, bake until eggs are set, about 10-12 minutes.
- Garnish with cilantro and feta, if using. Serve warm.
Notes:
Feel free to adjust the spices to your taste. Serve with crusty bread for a complete meal.
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Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 3gCholesterol: 190mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 800IUVitamin C: 60mgCalcium: 100mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the sauce up to step 5.
- Let it cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- When ready to bake, reheat sauce in the skillet, then proceed with steps 6-8.
Freezing Instructions
- Prepare the sauce up to step 5.
- Let it cool completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Reheat sauce in the skillet, then proceed with steps 6-8.
Shakshuka is traditionally a North African dish, but did you know it’s also popular in Israel where it’s often enjoyed for breakfast?
Frequently Asked Questions
FAQ:
Can I make this dish ahead of time?
Yes, prepare the sauce and refrigerate. Add eggs and bake when ready to serve.
What can I serve with shakshuka casserole?
Serve with crusty bread, pita, or a side salad.
Can I use fresh tomatoes instead of canned?
Absolutely, just chop them finely and cook longer to break them down.
How do I know when the eggs are done?
The whites should be set, and the yolks slightly runny. Bake longer for firmer yolks.
Can I add other vegetables?
Sure, zucchini, spinach, or mushrooms work well. Sauté them with the onions and peppers.
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