EASY SHAKSHUKA BREAKFAST PIE! - (BUDGET FRIENDLY)

Shakshuka, or eggs cooked in a rich tomato ragu, originated in North Africa, but it is now a mainstream favorite (even selling at Trader Joes!) Now you can make shakshuka pie with a cheesy hashbrown crust easily, and feed more people on a budget. This is so easy to make you will want to make it every week as part of your meal prep!

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Shakshuka Breakfast Pie
For the Crust:
1 package of frozen hashbrowned potatoes, thawed (about 3 cups worth)
¾ cup shredded mozzarella cheese
1 tbsp za’atar
½ tsp lemon pepper or pepper
Salt to taste

For the Filling
6-8 large roma tomatoes
8 cloves of garlic, minced
6-10 eggs
2- 4 tbsp olive oil
Salt and pepper to taste
2 tbsp crumbled feta cheese
More za’atar for sprinkling on top

2 quarts of water, boiled in a saucepan

Preheat the oven to 400 degrees. Take the thawed potatoes, and squeeze out any excess water with a cheese cloth or paper towel. Put them in a bowl and combine them with the mozzarella, za’atar, lemon pepper, and salt to taste. Pat the potato mixture in a 9 inch pie pan, or a larger pan if you like the crust a bit thinner.

For the filling, If you want to take the time to peel the tomatoes, submerge the tomatoes in the boiling water for about two minutes. Remove and place tomatoes in another bowl of cold water. This will enable you to peel the tomatoes. Then chop the tomatoes and set aside. You can skip the step of peeling the tomatoes if you are rushed for time. Heat the olive oil in a deep skillet, then add chopped garlic. Saute for one minute, then add the tomatoes. Stir and add salt to taste, until the tomatoes are of an almost jam like consistency, which takes around 15 minutes.

Once you have partially cooked the crust, carefully remove it from the oven. Spread the tomato mixture on top, then crack the eggs on top of the tomatoes. Sprinkle feta cheese as well as za’atar on the pie. Bake in the oven at the same temperature for another 15 minutes. As the heat of different ovens vary, keep an eye on the tart. You want the whites cooked, but the yolks runny. Serve immediately, however this dish tastes great leftover as well.

[G-gnome]

Holy cow! I accidentally made something like this! I had no idea it had a name! Long story short: just flipped the grated potatoes that was cooking, mixed the eggs, but mistakingly threw it on top the hash brown. The eggs weren’t cooking so I threw it in the oven to finish and bam! Scrambled eggs on hash brown. I was told it was a frittata, but now there’s this!

[mariapalmer]

Wow, that’s good . The book is a delight

[helenfarah]

Looks absolutely delicious! Can’t wait to try this recipe.

[mathewalden]

That looks really good. If I knew how to cook I would definitely make that. Also there is a brand called Al'ard that has really good gluten free zaatar.

[ThingsILove]

How would you keep individual ramekins in the fridge? Would you first cook the hash browns or just leave them thawed and uncooked?

[flymehome]

Hello Blanche it's me Kika ab! Of course it must be delicious all your recipes are! Tell me! is what we call zaatar in Arabic the same zaatar u use? Ya3ni thyme?