breakfast eggs gluten-free

Baked Chili Shakshuka

October 21, 2014

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 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!

Print

Baked Chili Shakshuka

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
Scale

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

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.

Nutrition

  • Serving Size: 4

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!

Do you have a complicated relationship with dairy? How do you pronounce hummus?

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  • Reply
    Che_Koz
    December 31, 2015 at 12:10 pm

    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!

  • Reply
    Julia @ Swirls and Spice
    December 11, 2014 at 10:21 am

    Looks delicious! I gave up dairy for years and had to ease back into it. I found that sheep’s milk cheese and goat’s milk cheese are often easier to digest. Have you tried them?

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