Caprese Shakshuka Breakfast Casserole

Caprese Shakshuka Breakfast Casserole might be just the morn meal you are searching for. This recipe makes 1 servings with 794 calories, 38g of protein, and 55g of fat each. For $4.93 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 1397 would say it hit the spot. It is perfect for Christmas. It is brought to you by What Jew Wannan Eat. A mixture of basil, garlic clove, jalapeno, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 98%, this dish is tremendous. Try Israeli Breakfast Of Champions: Shakshuka, Shakshukan Israeli Breakfast - Yiddish Cookbook, and Caprese Breakfast Pizza for similar recipes.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large saute pan, heat 2 tablespoons olive oil over medium heat and saute your onions and jalapenos with a pinch of salt for a 3-4 minutes until slightly soft. Add garlic and sauté for 1 more minute.Then add your cumin, paprika and cayenne pepper and stir. Add in the tomatoes and vinegar and simmer uncovered until thick, about 10-15 minutes. Add salt to taste.Then crack eggs one at a time into a ramekin and gently pour each one into the shakshuka. This method helps the eggs keep their shape. Add mozzarella slices and cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set and cheese is melty. Cook longer if you want the yolks set too.Garnish with basil and serve with crusty bread!

 

Step by step:

1. In a large saute pan, heat 2 tablespoons olive oil over medium heat and saute your onions and jalapenos with a pinch of salt for a 3-4 minutes until slightly soft.

2. Add garlic and sauté for 1 more minute.Then add your cumin, paprika and cayenne pepper and stir.

3. Add in the tomatoes and vinegar and simmer uncovered until thick, about 10-15 minutes.

4. Add salt to taste.Then crack eggs one at a time into a ramekin and gently pour each one into the shakshuka. This method helps the eggs keep their shape.

5. Add mozzarella slices and cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set and cheese is melty. Cook longer if you want the yolks set too.

6. Garnish with basil and serve with crusty bread!

Nutrition Information:

covered percent of daily need