Baked Chili Shakshuka

Admittedly today’s post is a slight cop-out. I took Sunday’s One-Pot Beef and 3-Bean Chili, cracked some eggs on it and baked it. With optional cheese, which on this very day was not optional at all.

Baked Chili Shakshuka- The perfect use for your leftover chili that makes a warm a hearty shakshuka. My body and cheese have a complicated relationship. Actually my body and dairy have a complicated relationship. We’re kind of in love but at times wreak havoc on each other. We fall head over heels, followed by a brief honeymoon period and finish up with a “it’s not you, it’s me” style break-up. Wash, rinse, repeat.

Here’s something that might surprise you, I’m kind of okay with it. Besides cheese and greek yogurt I really don’t eat that much dairy. But I love cheese, a lot. And even with the occasional tummy-ache and break-out I’m not prepared to say goodbye to it forever.

Baked chili Shakshuka- The perfect use for your leftover chili that makes a warm a hearty shakshuka. I’ve cut it out and life was just sadder without it. Do I think other people wish I would give up dairy (if you catch my drift…)? Yes. But sorry C, it’s just not gonna happen.

Moral of the story is that at times the cheese is optional and other times it’s not.

Baked chili Shakshuka- The perfect use for your leftover chili that makes a warm a hearty shakshuka. In other news, Jenny asked if I could share the proper pronunciation of “shakshuka”. It’s “shAck-shooook-uh”. Or at least this is how my family says it. Then again my family seems to think they are Israeli and pronounce hummus “cHoomooose” (hard CH), so I’m maybe not the best person to ask.

Sidenote- it makes me laugh when I think about how Israelis would pronounce The Hummusapien. Alexis is making me LOL without even trying!

Baked Chili Shakshuka

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Serving Size: 4

Baked Chili Shakshuka

Ingredients

Instructions

  1. Preheat oven to 400 degrees F.
  2. Add chili to a 10 inch cast-iron skillet and heat up on stove top until warm.
  3. Make 4 holes in chili and crack an directly into each hole.
  4. Top with cheese if using.
  5. Bake for 7-10 minutes or until whites are no longer translucent. Cook for longer for more well-done eggs.
  6. Top with parsley and serve.
http://www.thehealthymaven.com/2014/10/baked-chili-shakshuka.html

Baked chili Shakshuka- The perfect use for your leftover chili that makes a warm a hearty shakshuka. Do you have a complicated relationship with dairy? How do you pronounce hummus?

 

Lemon Artichoke Baked Salmon

Lemon Artichoke Baked Salmon - a heart-healthy dinner packed full of flavour and nutrition with only two steps required, marinate and bake!

Almost a year ago I downloaded a program that would change my life, Photoshop. How dramatic. I know Photoshop gets a lot of flack for its abuse in mainstream media, but in my case it has been … [Read More...]

Beyond The Food

high park

With my new blogging schedule I feel like there's been less and less time to talk about life. Even though the point of stepping back was to start living life instead of writing about it, I've found … [Read More...]

Pumpkin Spice Latte Overnight Oats

Pumpkin Spice Latte Overnight Oats -  an easy, one-step breakfast version of your favorite Fall drink.

Despite having been at this whole blogging thing for a little over a year and half now, there are still moments where I am lacking in blogging confidence. I know that every recipe I post is one that I … [Read More...]

Charred Green Beans with Garlic and Pomegranate Seeds

Charred Green Beans with Garlic and Pomegranate Seeds - a delicious side dish ready in 10 minutes! with the roasted flavour of the green beans and the sweetness of the pomegranate seeds!

A few weeks ago I had the chance to get away from the city for a few days to celebrate one of my best friend's 25th birthday at her cottage on Lake Huron. Besides having the best weather, the weekend … [Read More...]