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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! 

Admittedly today’s post is a slight cop-out. I took my 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.

My philosophy for breakfast is, “throw an egg on it.” Leftovers + an egg = a winning combination 99% of the time!

Here’s What You Need

  • chili – I used my One-Pot Beef and 3-Bean Chili but any type of chili works!
  • eggs
  • shredded cheese – optional but I love adding cheese as a topping!
  • parsley– also optional for garnish

How to Make Baked Chili Shakshuka

STEP 1: Add chili to a 10 inch cast-iron skillet and heat on the stove top until warm.

STEP 2: Make 4 holes in the chili and crack an egg directly in each hole.

STEP 3: Top with cheese if using and bake at 400ºF for 7-10 minutes or until the whites are no longer translucent. If you want well-done eggs, cook for longer!

STEP 4: Top with parsley and enjoy!

What to Eat With Chili Shakshuka

I love topping this shakshuka with parsley but here are some other ideas of what to pair it with:

  • Drizzle with zhug or your favorite hot sauce.
  • Dip with some homemade pita chips or crunchy bread.
  • For a tangy addition add some plain Greek yogurt.

Baked Chili Shakshuka

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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


  • 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


  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.

Like this post? Here are more recipes to try:

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. Just discovered your site, LOVE it!
    Great to find someone else who loves a good bit of leftover breakfast creativity genius! 🙂 Also works with leftover (or fresh) spaghetti sauce!
    Regarding the cheese, I hear ya luv! BUT, I find that goat (meh) and sheep (pecorino, manchego, etc!!) cheese/dairy is almost completely tolerable, do you find? try it!

  2. This looks spectacular. I don’t know why I’ve never thought to put eggs in top of chili – it makes so much sense! I need a cast iron pan ASAP so this can be consumed. And dairy and I do not get along at all. It’s sad really. I can’t have goat and sheep cheese though so that makes life a lot better. I’m with you though and definitely indulge every now and then but totally pay for it. I’m trying to give it up fully because the adult acne that results from it is seriously frustrating but i love ice cream and froyo so much that it’s hard to part. Le sigh.

  3. Ha! You’re funny. This post made me laugh. Cheese and I have a complicated relationship as well. It’s pretty but it makes me feel bad inside. Yeah I don’t think we have a happy ever after ending me and cheese. But what awesome photos. Is that pan in your store?

  4. I like cheese and yogurt, but that’s about all the dairy I usually eat. I like the idea of ice cream, but I don’t think it likes me very much. I’ll never give up cheese, though!

  5. I’ve got a unrequited love situation going on with cheese/dairy. I love it, it hates me. I gave it up over summer cuz after pains so bad I thought I was gonna die. And then last month, I figured I’d give it a try again, cuz the pains couldn’t be as bad as I remembered…turns out they were worse 🙁
    So for right not, I’m a dairy-free gal

  6. I feel the EXACT same way about dairy…… cheese kind of hates me sometimes but I am fairy certain that I will always love it, and I’m certainly not ready to give it up.

  7. I legit just forwarded this to my foodie friends. This makes Saturday’s buffet look like punishment.

    You pronounce Hummus with a Z.

  8. I want everyone to pornounce Hummus with a hard CH – cause you will all sound like Swizzies. This CH is – like the dutch – the typical Swiss German ‘sign’. It’s always fun to teach it to strangers, lol.
    I love the baking idea. I NEED to do it again, since I have my steamer, I tend to always steam my food. Which is actually so boring compared to baking.
    I can’t have a difficult relationship with cheese, cause well, I am Swiss. We are the land of cheese. Sorry, but it’s true.