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Mediterranean Shakshuka Breakfast Casserole with Feta and Za'atar

Mediterranean Shakshuka Breakfast Casserole with Feta and Za'atar

Wake up to a Mediterranean-inspired breakfast with this Shakshuka Breakfast Casserole featuring tangy feta cheese and zesty za'atar seasoning. This twist on the classic shakshuka is baked to perfection, offering a unique and satisfying dish packed with flavor. It’s a fresh and colorful breakfast casserole that’s great for weekend brunches or feeding a crowd with minimal effort.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 500g cherry tomatoes, halved
  • 2 red bell peppers, diced
  • 1 large eggplant (about 400g), diced
  • 200g red onion, finely chopped
  • 4 cloves garlic, minced
  • 30ml olive oil
  • 10g za'atar spice blend
  • 5g smoked paprika
  • 400g canned crushed tomatoes
  • 200g feta cheese, crumbled
  • 12 large eggs
  • 100ml heavy cream
  • 50g fresh spinach leaves
  • 30g fresh basil, chopped
  • Salt and pepper to taste
  • 50g pine nuts, toasted

Method
 

  1. Preheat the oven to 190°C (375°F).
  2. In a large oven-safe skillet or casserole dish, heat olive oil over medium heat. Add onions and garlic, sauté for 3-4 minutes until softened.
  3. Add diced eggplant, bell peppers, and cherry tomatoes. Cook for 8-10 minutes until vegetables start to soften.
  4. Stir in za'atar, smoked paprika, salt, and pepper. Cook for another 2 minutes to release the flavors.
  5. Add canned crushed tomatoes and simmer for 5 minutes until the sauce thickens slightly.
  6. Create 8 wells in the vegetable mixture and crack an egg into each well.
  7. In a bowl, whisk together the remaining 4 eggs and heavy cream. Pour this mixture evenly over the vegetables and eggs in the skillet.
  8. Sprinkle crumbled feta cheese over the top.
  9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the casserole is bubbling.
  10. Remove from oven and let it cool for 5 minutes.
  11. Garnish with fresh spinach leaves, chopped basil, and toasted pine nuts before serving.
  12. Serve hot with crusty bread or pita on the side.

Notes

Here are some creative variations for the Mediterranean Shakshuka Breakfast Casserole with Feta and Za'atar recipe:
  1. Mexican-Inspired Breakfast Casserole
    • Substitute the za'atar with taco seasoning and add black beans (200g) and corn (150g) to the vegetable mixture.
    • Top with shredded cheddar cheese instead of feta and serve with avocado slices and salsa.
  2. Southwestern Breakfast Casserole
    • Incorporate diced jalapeños (50g) and bell peppers into the vegetable mixture.
    • Use pepper jack cheese instead of feta for a spicy kick, and add cilantro for garnish.
  3. Spinach and Artichoke Casserole
    • Replace the eggplant with 300g of chopped fresh spinach and 200g of canned artichoke hearts, drained and chopped.
    • Mix in cream cheese (100g) with the goat cheese for a creamier texture.
  4. Smoked Salmon and Cream Cheese Casserole
    • Omit the vegetables and replace them with 200g of smoked salmon and 150g of cream cheese, cut into small pieces.
    • Add fresh dill (10g) to the egg mixture for a fresh flavor.
  5. Italian Breakfast Casserole
    • Use Italian herbs like oregano and basil instead of za'atar.
    • Add sliced mushrooms (150g) and zucchini (200g) to the vegetable mix, and top with mozzarella cheese instead of feta.
  6. Sweet Potato and Chorizo Casserole
    • Substitute eggplant with 300g of diced sweet potatoes and add 150g of cooked chorizo sausage.
    • Season with cumin and paprika for a flavorful twist.
  7. Caprese Breakfast Casserole
    • Use fresh tomatoes instead of cherry tomatoes, and add slices of fresh mozzarella cheese on top before baking.
    • Drizzle with balsamic glaze after baking for added flavor.
  8. Curried Vegetable Casserole
    • Add curry powder (1 tablespoon) to the vegetable mixture for an exotic flavor.
    • Serve with a dollop of yogurt on top for creaminess.
  9. Quinoa Breakfast Casserole
    • Replace half the eggs with cooked quinoa (200g) mixed into the vegetable filling for added protein and texture.
    • Use feta cheese as a topping before baking.
  10. Herbed Potato Breakfast Casserole
    • Add thinly sliced potatoes (300g) to the bottom of the casserole dish before layering the vegetables and eggs.
    • Bake until the potatoes are tender, adding an extra layer of heartiness to the dish.
These variations allow you to explore different flavor profiles while maintaining the essence of the original breakfast casserole, making each version unique and delightful!