Caprese Shakshuka Breakfast Casserole
Get inspired with this Israel meets Italy breakfast casserole: Caprese Shakshuka Breakfast Casserole! Eggs poached in a spicy tomato sauce, topped with gooey mozzarella cheese and sopped up by crunchy bread. OMIGOD!
Do you get in food ruts? I totally do. Sometimes I’ll just eat Greek yogurt with almonds and honey for weeks for breakfast. Then I switch to oatmeal. With the occasional Challah French Toast for good measure. But lately, it’s been shakshuka. Why is everything better with an egg on it??? Salads, burgers, pasta, brownies. Okay, not brownies. But you know, almost everything!
Anyhoo, with hangover season coming up (SXSW, St Patrick’s Day, a bachelorette party and Purim of course!) there is literally not a better morning-after food out there. You can quote me on that. Something about the drippy eggs and the spicy tomatoes totally cures you. I guess it is essentially a bloody Mary with a fork. You’re welcome.
What Is Caprese Shakshuka?
Shakshuka is the classic Middle Eastern dish of eggs poached in a spiced tomato sauce. This version is inspired by one of my favorite salads, caprese, so it’s loaded with fresh mozzarella, tomatoes and lots of basil. It’s Israel meets Italy in one gorgeous skillet, part shakshuka, part cheesy breakfast casserole, entirely delicious.
Why You’ll Love It
- One-pan brunch showstopper that looks impressive with almost no effort.
- Vegetarian and naturally gluten free (just skip the bread on the side or use GF).
- The ultimate morning-after food. Bloody Mary optional.
- Easily scaled up to feed a hungry crowd.
Ingredients You’ll Need
- Olive oil
- Onion and jalapeño
- Garlic
- Cumin, paprika and cayenne
- Canned tomatoes and vinegar
- Eggs
- Fresh mozzarella
- Basil and crusty bread to serve
How to Make Caprese Shakshuka
First up, heat some olive oil over medium heat and sauté your onions and jalapenos with a pinch of salt for 3 to 4 minutes until slightly soft. Add garlic and sauté for 1 more minute. Then add your cumin, paprika and cayenne pepper and stir. Add the tomatoes and vinegar and simmer uncovered until thick, about 10 to 15 minutes.
Then crack the eggs one at a time into a ramekin and gently pour into the shakshuka. This method helps the eggs keep their shape. Add mozzarella slices, cover with the pan lid or foil, and cook for 5 to 7 more minutes until the egg whites are set and the cheese is melty. Cook longer if you want the yolks set too.
Garnish with basil and serve with crusty bread!
Tips for the Best Shakshuka
- Crack each egg into a ramekin first, then slide it in so it holds its shape.
- Cover the pan so the egg whites set while the yolks stay runny.
- Use fresh mozzarella for the gooiest, most caprese-like melt.
- Simmer the sauce until thick before adding eggs so it isn’t watery.
What to Serve with Caprese Shakshuka
Crusty bread is a must for sopping up all that saucy, cheesy goodness. Add a simple green salad, and yes, a bloody Mary if it’s that kind of morning. Oh hellz yes.
Caprese Shakshuka FAQ
What is shakshuka?
Shakshuka is a Middle Eastern and North African dish of eggs poached in a spiced tomato sauce. It’s a staple in Israel and beloved for breakfast, brunch or dinner.
What makes this a caprese shakshuka?
It’s inspired by caprese salad, so it adds fresh mozzarella, tomatoes and plenty of basil to the classic shakshuka base. Italy meets Israel!
Is caprese shakshuka vegetarian?
Yes, it’s fully vegetarian. It’s also naturally gluten free if you serve it with gluten-free bread or skip the bread.
Can you make shakshuka ahead?
Make the tomato sauce ahead and refrigerate it, then reheat and add the eggs and cheese just before serving so everything is fresh.
What bread goes with shakshuka?
A crusty baguette, ciabatta or challah are all perfect for dipping into the sauce and yolks.
Can I make it dairy free?
Sure. Skip the mozzarella or use a dairy-free cheese. You’ll lose the caprese element but still have a delicious shakshuka.
Caprese Shakshuka Breakfast Casserole
Ingredients
- 2 tablespoons olive oil
- 1/2 white onion diced
- 1 jalapeno diced
- 1 garlic clove minced
- 1/2 teaspoon cumin
- 2 teaspoons paprika
- 1/8 teaspoon cayenne pepper or more!
- 2 14- ounce can of diced or sliced tomatoes undrained
- 1 tablespoon champagne or white vinegar
- Salt to taste
- 4 eggs
- 2-4 thin slices fresh mozzarella cheese
- 1/2 cup fresh basil chiffonade
Instructions
- 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!
23 Comments
OMG gooey eggs + spicy tomato sauce + melty mozzarella + fresh basil? This is such a beautiful mix of two delicious dishes!
Aw thank you!
I love Shakshuka! And I agree, everything does taste better with an egg on it.
Interesting recipe! I might have to try this out. I’m your newest follower 🙂
http://www.simplyhsquared.com
Thanks for reading, Heather!
I love shakshouka, it is one of my go to dinners when I am short on time. I love that you added the mozzarella to it. It makes it specially good.
Thanks- yup I love it for quick dinners too!
This is amazing- I love what you’ve done with a traditional caprese recipe! 🙂
Thanks, Jess!
This was unbelievably good – just made it for dinner tonight and everyone loved it. My daughter proclaimed it the “best dinner ever” and absolutely devoured it. I think we’ll be making this again – and looking forward to trying a few variations!
I’m so glad you and your family liked it!! Shakshuka is one of my favorite foods ever. And there really are limitless combinations! Let me know what you come up with! I did one with summer squash and goat cheese a while back that was tasty. Don’t forget the crusty bread!!
I think this would be completely delicious with feta cheese. I had a perfectly stale hunk of crusty baguette just waiting to be used in this tonight…and then ended up using freshly-made (as in this morning) pita bread instead. So now I will just have to make this again right away to put that old bread to use!
does the cup of basil go in at the same time as garnish?
Oops! That’s all garnish. I’ll update.
Know exactly what you mean about being in a breakfast rut – for the last few weeks I’ve been eating hard boiled eggs with mustard and an avocado with lemon juice. I need some variety in my bfast meals I’m realizing and this might just be it : ) Will have to try this within the next few days. I was worried you have to bake this (which I can’t since I’m currently renting an apt in Malaysia that has no oven) but so glad to see you can just cover it with foil and cook right on the stove top : )
Your breakfast sounds tasty too! Let me know how your shakshuka turns out!
Just tried it and works real well with mozzarella. Usually, I do it meaty instead, with bits of chicken sausage bites. One thing I noticed extra to other peoples recipe including my own version, is that your recipe asks for white vinegar. Why would you need or use that? Thanks.
Great! I like the vinegar for extra tartness. You can leave it out if you like!
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[…] in a spicy tomato sauce, but there are tons of variations. Classic recipe here, Caprese version here, and a green version […]
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