Name: Baked Chili Shakshuka
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 4 cups of chili (I used my One-Pot Beef and 3-Bean Chili); 4 large eggs; optional: 1/3 cup shredded cheese (I used parmesan); parsley, for garnish

Baked Chili Shakshuka

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Ever wondered what to do with that leftover chili? This warm and hearty Baked Chili Shakshuka is the perfect use! Plus it makes a delicious breakfast!

Author: Davida Lederle
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Bake
Cuisine: Middle Eastern
Diet: Gluten Free

Ingredients

Scale

4 cups of chili (I used my One-Pot Beef and 3-Bean Chili)
4 large eggs
optional: 1/3 cup shredded cheese (I used parmesan)
parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees F.
Add chili to a 10 inch cast-iron skillet and heat up on stove top until warm.
Make 4 holes in chili and crack an directly into each hole.
Top with cheese if using.
Bake for 7-10 minutes or until whites are no longer translucent. Cook for longer for more well-done eggs.
Top with parsley and serve.

Find it online: https://www.thehealthymaven.com/baked-chili-shakshuka/