Breakfast 🤖 AI Generated

Shakshuka Croissant Bake | Spiced Tomato Eggs

Buttery croissant pieces nestled into vibrant spiced tomato sauce with perfectly baked eggs—a Middle Eastern breakfast dream meets French pastry indulgence. This Fat Switch version cuts 40% of calories by swapping full croissants for phyllo crisps and using Greek yogurt, delivering the same golden, flaky texture with serious flavor.

20m

Prep Time

30m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 2 large eggs
✓ 4 sheets phyllo pastry (14g total)
✓ 1.5 tbsp extra-virgin olive oil
✓ 1/2 medium yellow onion, diced
✓ 2 cloves garlic, minced
✓ 1/2 tsp ground cumin
✓ 1/4 tsp smoked paprika
✓ 1/8 tsp cayenne pepper
✓ 1 can (400g) crushed tomatoes
✓ 2 tbsp low-sodium chicken broth
✓ 1/4 tsp sea salt
✓ 1/8 tsp black pepper
✓ 3 tbsp Greek yogurt (0% fat)
✓ 2 tbsp crumbled feta cheese
✓ 1 tbsp fresh cilantro, chopped
✓ 1 tsp fresh lemon juice
✓ Pinch of Aleppo pepper (optional)

👨‍🍳 Instructions

1. Prep the Phyllo Crisps: Preheat oven to 400°F (200°C). Lay out 4 phyllo sheets on a cutting board. Lightly brush each sheet with 1/4 tsp olive oil using a pastry brush. Stack all 4 sheets and cut into 8–10 irregular shards (roughly 3 inches each). Spread on a small baking sheet and bake for 6–8 minutes until golden and crispy. Set aside. Do not turn off oven.

2. Sauté the Aromatics: Heat remaining 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Do not brown.

3. Build the Spice Base: Add cumin, smoked paprika, and cayenne to the skillet. Stir constantly for 1 minute to bloom the spices and release their essential oils. You should smell warm, toasted notes.

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4. Simmer the Sauce: Pour in the crushed tomatoes and chicken broth. Stir well to combine. Bring to a gentle simmer over medium-high heat. Season with sea salt and black pepper to taste. Let bubble for 5–6 minutes, stirring occasionally, until slightly thickened and sauce coats the back of a spoon.

5. Create Egg Wells: Using the back of a spoon, create 2 shallow indentations (wells) in the tomato sauce, spacing them about 3 inches apart. Crack 1 egg into each well, being careful not to break the yolks. The sauce should come halfway up the sides of the eggs.

6. Bake Until Set: Transfer the skillet to the preheated 400°F oven. Bake for 8–12 minutes until egg whites are just set but yolks remain runny (check at 8 minutes—every oven varies). The yolks should jiggle slightly when you gently shake the pan.

7. Add the Yogurt and Feta: Remove skillet from oven. Dollop 1.5 tbsp Greek yogurt into the center of the sauce (away from the eggs). Sprinkle feta cheese over the top and around the eggs. Drizzle with lemon juice.

8. Crown with Phyllo: Arrange the crispy phyllo shards standing upright in and around the sauce, creating a dramatic, textured crown. Some should stick out vertically; others can lean against the phyllo crisps for height and visual interest.

9. Finish and Serve: Top with fresh cilantro and a pinch of Aleppo pepper if using. Serve immediately in the hot skillet, with warm flatbread or toasted sourdough on the side for dipping. The phyllo stays crispy for 2–3 minutes; eat quickly for maximum texture contrast.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates40g

Fat12g

Fiber5g

🏷️ Tags

#high-protein breakfast under 350 calories#Middle Eastern shakshuka recipe low-fat#phyllo pastry croissant substitute

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