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Shakshuka Breakfast Bake

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Shakshuka Breakfast Bake

I have gotten into the sort of bad habit lately of rushing out the door in the mornings and later starting the day with a granola bar from my work stash.  I’m lazy in the mornings, and much prefer to lay in bed a little longer than get up and make breakfast, especially during the colder months.  If I am going to eat at home, it has to be something quick and easy, preferably savory and more protein than starchy. So granola bars, while not the worst thing I could eat for breakfast, aren’t really hitting the spot.

I have done make-ahead breakfast / brunch bakes before and pleased with the results (check out my Greek Brunch Bake and my Tunisian Squash Casserole).  I like to use chickpea flour to add a little extra protein and fibre to my eggy bakes, and with the addition of vegetables and a little cheese, this makes for a pretty well-rounded, filling breakfast.  Plus, all the add-ins tend to make this a little more freezer friendly.  Win win !

For this one, I took my inspiration from the traditional shakshuka dish (eggs poached in a spiced tomato sauce) and ran with it.  Shakshuka itself is a simple, but delicious vegetarian dish, but on its own, not so freezer friendly, so this worked really well for what I wanted.  On to the recipe!

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 large green pepper, chopped
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 -1/2 tsp salt ( depending on your tastes, and remember that you will be using a salty cheese for this recipe)
  • 796 ml can diced tomatoes, drained
  • 12 large eggs
  • 1 cup chickpea flour
  • 1/2 cup milk
  • 1 1/2 cup crumbled feta cheese

Prepare a 9×13 baking dish by greasing it with butter (you could also use cooking spray or coconut oil, but you do want something that’ll hold on).

Place a saucepan over medium heat.  Add olive oil, onion, garlic, green pepper and spices/salt and cook for a few minutes until the vegetables start to soften.  Add the drained tomatoes and reduce the heat to a low medium.  Allow to simmer for 20-30 minutes until liquids further reduce.  Remove from heat and allow to cool slightly.

Preheat oven to 350 degrees.

Meanwhile, with a blender (I used a stick blender and bowl), combine your eggs, chickpea flour and milk and give it a few blitzes until no lumps remain.  Stir together the egg mixture, feta cheese and the tomato mixture and pour into the prepared baking dish.  Place in oven and bake for 30-40 minutes until set.  Allow to cool slightly before cutting into squares.  I got 8 servings from mine.

Shakshuka Bake pan

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