Baked Chili Shakshuka
Try this Baked Chili Shakshuka recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 4 large eggs
- parsley for garnish
- 4 cups of chili (i used my one-pot beef and 3-bean chili)
- optional: 1/3 cup shredded cheese (i used parmesan
- Carbohydrate 3.713 g
- Cholesterol 1692 mg
- Fat 39.839 g
- Fiber 0.329999995231628 g
- Protein 50.617 g
- Saturated Fat 12.4092 g
- Serving Size 1 1 recipe (410g)
- Sodium 565.6 mg
- Sugar 3.38300000476837 g
- Trans Fat 6.6919 g
- Calories 576 calories
Preheat oven to 400 degrees F.Add chili to a 10 inch cast-iron skillet and heat up on stove top until warm.Make 4 holes in chili and crack an directly into each hole.Top with cheese if using.Bake for 7-10 minutes or until whites are no longer translucent. Cook for longer for more well-done eggs.Top with parsley and serve.
