This breakfast egg bake features a slightly spicy sauce that has a blend of Mediterranean flavors. Eggs are baked into the sauce and the whole thing is served with crumbled feta cheese!
This breakfast egg bake is basically a “shakshuka” recipe. Shakshuka is a dish where eggs are poached in a red sauce that simmers with a blend of spices. The dish is popular in Mediterranean and Middle Eastern countries and it is equally delicious for breakfast as it is for dinner.
How To Make This Breakfast Egg Bake
I start off this recipe by sauteeing onions, peppers, and garlic just until they soften. I add shredded chicken to the mix. I LOVE using rotisserie chicken it recipes whenever possible. It is so quick, easy, inexpensive. It’s just a time saver, and let’s face it, we could all use ways to save us time! I used rotisserie chicken in dips like this Nashville Hot Chicken Dip, and in recipes like this Chicken Florentine Soup, and this Buffalo Chicken Tator Tot Casserole!
You will add the rotisserie chicken to the same skillet to give the chicken flavor and to give it a little crispiness.
WHERE IS THE BREAKFAST EGG BAKE RECIPE?
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For the sauce, I’ve chosen to use canned whole tomatoes and their juice. I place the tomatoes in a blender and pulse for a few seconds. I want my sauce to have different size tomato chunks for a more rustic look. This is why I didn’t use diced tomatoes, but those could certainly be used!
I season the sauce with basil, oregano, salt, crushed red pepper flakes, chili paste, and chicken broth. Stir the mixture and simmer for a few minutes for the flavors to blend.
This Breakfast Egg Bake Is A Misnomer
The eggs in this dish are not baked in the traditional sense, the eggs are actually baked or poached in the sauce. To make the poached eggs, make separate “wells” in your sauce by making way with your spoon. This dish can easily hold 4 eggs, although with the effort it can hold 5 or even 6 eggs.
Carefully crack your eggs into the sauce. Cover the skillet and allow the eggs to cook, or bake in the sauce for 4-5 minutes or until firm. Sprinkle your eggs with crumbled feta and parsley and serve.
What To Serve With Mediterranean Breakfast Egg Bake?
Crusty bread is a must! You need something to soak up that yummy sauce and the egg (especially if it is runny). I also like to serve a lightly dressed mixed green salad to keep things cool and fresh.
- 1 teaspoon olive oil
- ¼ cup diced onions
- ¼ cup diced red peppers
- 3 cloves minced garlic
- 2 cups shredded chicken
- 1 28 oz can whole tomatoes
- 2 teaspoon basil
- 2 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon crushed red peppers
- ½ teaspoon chili paste
- ⅓ cup chicken broth
- ¼ cup crumbled feta
- Heat olive oil in a large deep skillet over medium heat. Add onions and peppers and cook until vegetables soften. Add garlic; cook an additional minute.
- Add shredded chicken to the skillet, stir.
- Place tomatoes in a blender, and pulse just to break up the tomatoes in chunks. Pour tomatoes into the skillet.
- Season sauce with basil, oregano, salt, crushed peppers, and chili paste. Stir in chicken broth.
- Bring mixture to a boil, reduce heat and simmer until thickened, about 5 minutes .
- Make 4 well in the sauce and carefully break eggs into each well.
- Cover the dish and cook until eggs have cooked, about 5 minutes.
- Top dish with crumbled feta and parsley.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 210 Total Fat 8g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 4g Cholesterol 59mg Sodium 791mg Carbohydrates 14g Fiber 3g Sugar 8g Protein 21g