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Caprese Shakshuka Breakfast Casserole

Amy Kritzer
Caprese Shakshuka Breakfast Casserole! Eggs poached in a spicy tomato sauce, topped with gooey mozzarella cheese and sopped up by crunchy bread. Get inspired with this Israel meets Italy breakfast casserole.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Israeli
Servings 2


  • 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


  • 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!
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