Baked Chili Shakshuka
Leftover chili just found its calling — meet Baked Chili Shakshuka! This cozy, spicy, and savory dish blends the bold flavors of chili with the comfort of baked eggs in a tomato-rich sauce. Whether you’re brunching or craving breakfast-for-dinner, it’s a warm, satisfying way to give leftovers a flavorful upgrade.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2–3 1x
Ingredients
2 cups leftover chili (any kind)
4–6 eggs
1 tbsp olive oil (if reheating chili in skillet)
Fresh parsley or cilantro, for garnish
Optional: feta cheese, chili flakes, or hot sauce for topping
Crusty bread or pita for serving
Instructions
Preheat oven to 375°F (190°C).
If chili is cold, warm it in an oven-safe skillet with a bit of olive oil.
Create small wells in the chili and gently crack eggs into each one.
Bake for 10–15 minutes, until egg whites are set but yolks are still runny (or longer for firm yolks).
Garnish with fresh herbs, feta, or a drizzle of hot sauce.
Serve immediately with bread to scoop up all that saucy goodness!
Nutrition
- Calories: 300
- Fat: 16g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 18g
Find it online: https://flavorscroll.com/baked-chili-shakshuka/