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Shakshuka Casserole Recipe
A delicious and hearty shakshuka casserole perfect for breakfast or brunch.
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Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Course
Breakfast, Brunch
Cuisine
Middle Eastern
Servings
4
servings
Calories
250
kcal
Equipment
Oven-safe skillet
Ingredients:
1x
2x
3x
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.
Nutrition value:
Calories:
250
kcal
Carbohydrates:
20
g
Protein:
12
g
Fat:
15
g
Saturated Fat:
3
g
Cholesterol:
190
mg
Sodium:
600
mg
Potassium:
600
mg
Fiber:
4
g
Sugar:
10
g
Vitamin A:
800
IU
Vitamin C:
60
mg
Calcium:
100
mg
Iron:
3
mg
Keywords:
Keyword
Casserole, Shakshuka
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