This page contains some affiliate links. Please review my disclosure policy.

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.
Print

Baked Chili Shakshuka

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

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.

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.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star