Turkey Breast Brine

This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!

The post Turkey Breast Brine appeared first on Budget Bytes.

Whether you plan on making a big turkey for thanksgiving this year or a smaller turkey breast, taking the extra step to brine your turkey is pretty essential. This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every time! I’ll be honest, sometimes I’m tempted to skip this step especially when I’m running short on time. But the difference it makes is huge! The brine infuses the turkey with so much moisture and flavor. It’s seriously a game-changer for Thanksgiving, special holiday occasions, or if you simply enjoy cooking turkey breast meat to meal-prep throughout the week.

Overhead view of a turkey breast in a brine inside a large pot.

What Is A Brine?

A brine in most cases is simply a solution of salt, sugar, and water. Meat is then submerged in the salt water solution for several hours to help add moisture, flavor, and tenderize the meat. This process is called brining. Oftentimes brines are seasoned with additional herbs and spices to add even more flavor to the meat. Since turkey breast meat can sometimes be dry, I highly recommend taking the extra step to brine it first.

Ingredients For Turkey Brine

Here’s everything you need to make an easy, flavorful, turkey breast brine:

  • Water, Kosher Salt & Sugar: These are the 3 main ingredients for the brine. It infuses the turkey with flavor and tenderizes the meat. You can use either white or brown sugar. I don’t recommend substituting table salt for kosher salt since table salt is considerably more salty.
  • Herbs, Spices & Citrus: We used a combination of rosemary, bay leaves, garlic, peppercorns, and lemon to add even more flavor to the brine.
  • Turkey Breast: I am using a bone-in turkey breast for this brine, but you can use either bone-in or boneless turkey breast. I tested this brine with both and it delivered great flavor each time.

How Long Should I Brine A Turkey Breast?

The time it takes to brine a turkey breast will vary slightly depending on the size of the turkey. A good rule of thumb is to brine the turkey for roughly one hour per pound. I purchased a 5 ½ lb. bone-in turkey breast and brined it for 6 hours. That turned out to be the perfect amount of time for that size of turkey breast. A smaller, boneless turkey breast would need an even shorter amount of time in a brine solution.

Should You Rinse The Turkey After Brining?

Yes, you should definitely rinse and dry the turkey breast after it is done brining. This removes any excess salt from the turkey and prevents it from being too salty.

Boneless vs. Bone-In Turkey Breast

I’m happy to report that this turkey brine works for both bone-in and boneless turkey breasts. I tested it with both and was happy with the results. However, there are a couple differences to note:

  • Shorter brine time: Boneless turkey breasts are often smaller in size compared to bone-in turkey breast, which results in a shorter brine time. If you were to brine a small 3lb. boneless turkey breast for 6 hours, the turkey meat will be too salty and start to break down in texture. A small 3lb. boneless turkey breast will only need to brine for 3 hours.
  • Presentation: After purchasing 2 different brands of boneless turkey breasts, I noticed the skin on boneless turkey breasts was very loose, barely hanging on, and sometimes half missing. Once cooked the final presentation was not as appealing as the bone-in turkey breasts. If this is not a huge concern for you then no worries. It will still have tons of flavor from the brine! ;)

Tips For Brining A Turkey Breast

  1. You will need a very large pot, a large container, or a turkey brining bag to brine your turkey breast. I prefer to use a large stainless steel pot that is big enough to hold the turkey breast and the brining solution. The turkey will also need to be fully submerged in the brine.
  2. Make sure your brine has completely cooled down before you add the turkey breast. You can speed up the cooling process with ice cubes, more cold water, or by simply patiently waiting.
  3. Don’t let the turkey breast sit in the brine too long. Trust me I’ve made this mistake before and the turkey just ends up being too salty. The texture of the turkey meat also breaks down too much and ends up being mushy. So always keep an eye on the time when brining your turkey.
Overhead view of turkey breast brine in a large stainless steel pot.
Overhead view of turkey breast brine in a large stainless steel pot.
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Turkey Breast Brine

This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!
Course Dinner
Cuisine American
Total Cost $3.66 recipe / $0.45 serving
Prep Time 50 minutes
Refrigerate Time 6 hours
Total Time 6 hours 50 minutes
Servings 8
Calories

Ingredients

  • 1 gallon cold water (16 cups), divided $0.00
  • 1/2 cup kosher salt $0.28
  • 1/2 cup white sugar $0.36
  • 3 bay leaves $0.45
  • 2 fresh rosemary sprigs $1.00
  • 6 cloves of garlic, smashed $0.48
  • 1 Tbsp whole peppercorns $0.30
  • 1 lemon $0.79
  • 5-6 lb. bone-in turkey breast

Instructions

  • Start by placing 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.
  • Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.
  • Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes).
  • Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.
  • Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size oven bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag.
  • Place the pot in the refrigerator for 6 hours.*
  • After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.
  • Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted. Let’s go!

See how we calculate recipe costs here.

Notes

*Total brine time will depend on the size of your turkey breast. A good rule of thumb is to brine the turkey for roughly one hour per pound.

How to Make A Turkey Breast Brine – Step by Step Photos

Ingredients for turkey brine on a cutting board.

Start by gathering your ingredients. For this turkey breast brine I am using 1/2 cup kosher salt, 1/2 cup white sugar, 3 bay leaves, 2 fresh rosemary sprigs, 6 smashed garlic cloves (if some of them break in half like mine did that is fine), 1 Tbsp whole peppercorns, and 1 lemon.

Salt and sugar being added to a large pot of water.

Place 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.

Herbs being simmered in a large pot of water.

Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.

Cold water being added to large pot of water.

Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes). Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.

Finished turkey brine in large pot.

Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size brining bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag. Place the pot in the refrigerator for 6 hours. *(total brine time will depend on the size of your turkey breast)

Close up view of turkey brine.

After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.

Side view of a cooked turkey breast on a white platter garnished with fresh herbs and lemon.

Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted.

The post Turkey Breast Brine appeared first on Budget Bytes.

Best Pecan Pie Recipe

This easy pecan pie recipe is a classic Southern dessert. Salty pecans caramelize in a sweet filling and flaky crust…

Pecan pie with golden pie crust in a pie plate on a marble counter.This easy pecan pie recipe is a classic Southern dessert. Salty pecans caramelize in a sweet filling and flaky crust…

Pear Galette

This easy Pear Galette is packed with warmly spiced pears and craisins, then wrapped in a flaky crust and served with homemade caramel sauce!

The post Pear Galette appeared first on Budget Bytes.

As we say goodbye to peaches in the summertime, I stay positive and look forward to the next season… pear season! Pears are one of my favorite fall fruits, and this perfectly fall-festive Pear Galette with caramel sauce is a delicious way to showcase them. This free-form pie is one of the easiest desserts you’ll EVER make, and the filling is deliciously simple. Spiced pears and tangy dried cranberries are wrapped in a flaky, buttery crust to create the best beginner-friendly dessert on a budget!

Overhead view of a pear galette with a slice cut out.

What is a Galette?

Originating from France, a galette is the answer to all your pie needs this busy holiday season! It’s essentially a rustic, free-form pie made with a single crust and folded-up edges over a simple filling. They differ from traditional pies because you don’t bake them in a pie pan (a baking tray is all you need!), and they’re often quicker to make. They also don’t have a top crust, so there’s no messing around with latticework or fancy pastry techniques. All you need is a pre-made pie crust and your filling! I use sliced pears, dried cranberries, cinnamon, ground ginger, sugar, and lemon juice for a sweet-tart pear galette perfect for fall.

Ingredients

Here’s what you’ll need to make this simple pear galette recipe:

  • Pears: You can use any type of pear you like. I used a green Bartlett pear and a red Anjou pear for beautiful color contrast in my filling. I recommend choosing a pear that feels firm but not too hard (it should give a little when you press on it).
  • Granulated Sugar & Light Brown Sugar: Mix these sugars with lemon juice and spices to create a sweet and slightly tangy marinade.
  • Lemon Juice: Stops the pears from browning and adds a bright flavor to the filling.
  • Spices: Ground cinnamon and ginger add a warm, fall flavor.
  • Salt: Just a pinch for flavor.
  • Dried Cranberries: These add a chewy texture and tart flavor to every bite. They might be labeled “craisins” in your local grocery store.
  • Pre-Made Pie Dough: This is a shortcut I’m always willing to take when I’ve got a lot going on around the holidays! I use a pre-made pie crust to save myself time and effort. They often come in packs of two, so you could freeze the other and make our peach galette come summertime. For homemade, try our pie crust recipe.
  • Milk: Brush a little milk over your pie crust to help it brown in the oven.
  • Turbinado Sugar: A coarse, raw sugar that adds a crunchy texture and sweet flavor to the crust. Coconut sugar, demerara sugar, or brown sugar would all differ slightly, but would still work if you can’t find turbinado sugar.
  • Caramel Sauce: I use salted butter, room temperature heavy cream, vanilla extract, and brown sugar to make an easy caramel sauce for serving!

Variations to try

This easy pear galette recipe is just that—easy! But don’t let it’s simplicity fool you. The flavors and textures in this dessert are anything but basic. However, if you want to use this recipe as a base and switch up the flavor, here are some variations I think you’ll love:

  • Swap out one of the pears for an apple (make sure it’s sliced thin).
  • Mix in a handful of berries, such as blackberries or blueberries—like in our lemon blueberry cream cheese galette!
  • Sprinkle some slivered almonds or diced pecans.
  • Try raisins or dried cherries in place of the craisins.
  • Drizzle melted dark chocolate over the top.
  • Use different spices like cardamom, allspice or nutmeg instead of cinnamon/ginger.

What About the Leftover Spiced Pear Juice?

If you want to do something creative with any leftover pear juice after step 8, you can make a cocktail with it or briefly simmer it on the stovetop to make a pear simple syrup. Delicious and no-waste—win-win!

Serving Suggestions

I took our caramel sauce recipe and reduced the heavy cream used ever so slightly to make it thicker for this pear galette. Drizzle it over the top of the warm slices and enjoy every last bite! A scoop of vanilla ice cream or a dollop of freshly whipped cream would take this elegant dessert to the next level!

Storing Leftovers

This homemade pear galette recipe is best served fresh, but it’ll keep in the fridge for 2-3 days if covered with foil or plastic wrap. Just note the crust may lose some of its crispness.

You can also try freezing individual slices for up to 3 months, but let them thaw completely before serving. And like any fresh fruit dessert, the texture may be slightly softer after being frozen. I’d reheat slices in the oven at about 350F for a few minutes until warmed through.

Overhead view of a pear galette.
Overhead view of a pear galette with a slice cut out.
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Pear Galette Recipe

This easy Pear Galette is packed with warmly spiced pears and craisins, then wrapped in a flaky crust and served with homemade caramel sauce!
Course Dessert
Cuisine French
Total Cost ($6.24 recipe / $0.78 serving)
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 slices
Calories 288kcal

Ingredients

Pear Galette Ingredients

  • 2 pears, cored and quartered* $2.64
  • 2 Tbsp granulated sugar $0.08
  • 2 Tbsp brown sugar $0.10
  • 2 tsp lemon juice $0.02
  • ½ tsp cinnamon $0.04
  • ½ tsp ground ginger $0.12
  • pinch of salt $0.01
  • 1 pre-made pie dough $1.38
  • 1 Tbsp dried cranberries or ''craisins'' $0.13
  • 1 Tbsp milk, for the crust $0.01
  • 1 Tbsp turbinado sugar, for the crust $0.06

Caramel Sauce Ingredients

Instructions

  • Preheat oven to 450F. Slice pears ¼ inch thin.**
  • In a medium mixing bowl, stir together sugar, brown sugar, lemon juice, cinnamon, ground ginger, and salt.
  • Pour the mixture over sliced pears and set aside.
  • Unroll pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
  • Then, add craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
  • In a small saucepan, melt salted butter over medium-low heat. Then, add brown sugar and whisk together until a smooth caramel forms.
  • Remove caramel from heat and stream in room temperature heavy cream and vanilla, whisking until smooth.
  • Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
  • Dot the pears with hydrated cranberries.
  • Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
  • Brush the crust with milk.
  • Sprinkle turbinado sugar over the crust and on top of your galette.
  • Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***

See how we calculate recipe costs here.

Notes

*I chose a red Anjou pear and a green bartlett pear. Any variety of pear will work for this galette. You can choose to peel your pears or leave the skin on. I left the skin on.
**I sliced my quartered pears, keeping them organized and together so they would be easier to fan out when filling my tart for aesthetic reasons.
***The pears will not turn to mush but should be tender and maintain their signature texture. If you find your crust is beginning to burn, you can lightly place a piece of tinfoil on top of your galette to help dodge the heat. This is a very flat “pie alternative” and doesn’t take as long to cook.

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 40g | Protein: 2g | Fat: 14g | Sodium: 141mg | Fiber: 2g
A slice of pear galette on a white plate, drizzled with caramel sauce.

how to make Pear Galette – step by step photos

A knife slicing pears on a wooden chopping board.

Preheat oven to 450F. Slice 2 cored and quartered pears ¼ inch thin.

Lemon juice, brown sugar, and spices in a mixing bowl.

In a medium mixing bowl, stir together 2 Tbsp sugar, 2 Tbsp brown sugar, 2 tsp lemon juice, ½ tsp cinnamon, ½ tsp ground ginger, and a pinch of salt.

Spice mixture being poured over sliced pears in a mixing bowl.

Pour the mixture over sliced pears and set aside.

Sliced pears arranged in a fan style on an unbaked pre-made pie crust.

Unroll 1 pre-made pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)

Dried cranberries soaking in a spiced lemon juice mixture in a mixing bowll.

Then, add 1 Tbsp craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.

Brown sugar and melted butter in a sauce pan to make caramel sauce.

In a small saucepan, melt ¼ cup salted butter over medium-low heat. Then, add ½ cup brown sugar and whisk together until a smooth caramel forms.

Heavy cream being whisked into melted butter and brown sugar to make caramel sauce.

Remove caramel from heat and stream in ¼ cup room temperature heavy cream and ½ tsp vanilla, whisking until smooth.

A brush glazing slices pears on a unbaked pre-made pie crust.

Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.

Sliced pears and dried cranberries on a unbaked pre-made pie crust for pear galette.

Dot the pears with hydrated cranberries.

Hands folding and crimping the edges of a pear galette before baking.

Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.

An unbaked pear galette being brushed with milk.

Brush the crust with 1 Tbsp milk.

An unbaked pear galette.

Sprinkle 1 Tbsp turbinado sugar over the crust and on top of your galette.

Freshly baked pear galette on a parchment lined baking sheet.

Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***

Overhead view of a pear galette with a slice cut out.

This easy dessert recipe is one to keep in your back pocket for those last-minute fall gatherings! It’s quick, delicious, and sure to impress anyone who takes a bite.

The post Pear Galette appeared first on Budget Bytes.

French Toast Recipe

This classic French Toast recipe is so delicious, easy to make and perfect for breakfast or brunch! Enjoy the BEST French toast in minutes with this recipe and helpful tips!

Photograph of French toast on a white plate with maple syrup and a bowl of fruit in the background.This classic French Toast recipe is so delicious, easy to make and perfect for breakfast or brunch! Enjoy the BEST French toast in minutes with this recipe and helpful tips!

Baked Mostaccioli

This Baked Mostaccioli recipe is hearty with lots of layers of pasta and melty cheese. Perfect for feeding a large family!

The post Baked Mostaccioli appeared first on Budget Bytes.

If there’s one way to feed a large family or to have extra leftovers for the week, you can always count on a hearty, delicious, baked pasta casserole. This Baked Mostaccioli checks all those boxes and more! It’s made with a flavorful Italian sausage meat sauce, crushed tomatoes, and layers of pasta and melty cheese. Whenever I make a big pasta dish like this one, it always makes enough to feed my family for 2 nights! #winning

Overhead view of baked mostaccioli with a wooden serving spoon on the side.

What Is Mostaccioli?

Mostaccioli is a type of penne pasta also known as penne lisce. It has a tubular shape with angled cut ends and a smooth or sometimes ridged surface. This Italian pasta is often used in baked pasta casseroles, just like this one, and holds up well to hearty meat sauces. You can easily substitute regular penne pasta if you can’t find mostaccioli pasta.

Ingredients For Baked Mostaccioli

Here’s everything that you need to make this cheesy, hearty, Mostaccioli recipe:

  • Mostaccioli: We’re using just 8 oz. or ½ lb. of mostaccioli pasta in this recipe.
  • Italian Sausage: I used mild Italian sausage instead of ground beef for an extra boost of flavor, but you can substitute with ground beef or even ground turkey if you prefer.
  • Onion and garlic: Aromatics like onion and garlic give the pasta sauce lots of flavor.
  • Tomato paste: A little bit of tomato paste added to the sauce helps thicken it up and intensifies the tomato flavor.
  • Crushed and Diced Tomatoes: Two types of canned tomatoes add texture, flavor, and build the sauce for this recipe. You can also use a jar of store-bought pasta sauce or make our homemade marinara sauce instead!
  • Seasoning: A mix of Italian seasoning, garlic powder, salt, and black pepper season the rest of the meat sauce. And a little bit of sugar to balance the acidity of the tomatoes.
  • Cheese Layer: The cheese layer is made with a combination of ricotta, mozzarella, and parmesan cheese. It’s then seasoned with salt, pepper, and some fresh chopped parsley. I’ve used this cheese combination a few times in recipes like my lasagna soup and stuffed shells. It’s so good and tastes great with this baked pasta recipe!

Recipe Variations

  • Substitute the Italian sausage for ground beef if that’s what you have on hand. You can also check to see if your local store carries Italian turkey sausage instead.
  • Got a favorite brand of marinara sauce? Feel free to use that in place of canned & crushed tomatoes to help make your pasta sauce.
  • You can easily substitute mostaccioli pasta for penne or ziti pasta. You can also try out our Baked Ziti recipe if you love baked pasta recipes as much as I do ;)

Serving Suggestions

I always love serving Italian pasta dishes with some fresh homemade garlic bread. It’s super easy to make and tastes so much better than store-bought garlic bread. Even though this dish is pretty hearty on its own, you can also add a simple side salad or Caesar salad to complete the meal.

Side view of baked mostaccioli with a serving being lifted out of the pan.
Side view of baked mostaccioli with a serving being lifted out of the pan.
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Baked Mostaccioli

This Baked Mostaccioli recipe is hearty with lots of layers of pasta and melty cheese. Perfect for feeding a large family!
Course Dinner
Cuisine Italian
Total Cost $15.53 recipe / $1.94 serving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 520kcal

Ingredients

  • 8 oz. mostaccioli pasta $1.00
  • 1/2 Tbsp cooking oil $0.03
  • 1 lb. mild Italian sausage $4.79
  • 1 small yellow onion, diced $0.42
  • 2 cloves of garlic, minced $0.16
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.03
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 oz. tomato paste $0.50
  • 1 15oz. can crushed tomatoes $1.00
  • 1 14.5oz. can diced tomatoes $1.00
  • 1/2 Tbsp sugar $0.05

Cheese Layer

  • 15 oz. whole milk ricotta cheese $3.39
  • 1 1/2 cup shredded mozzarella, divided $1.87
  • 1/2 cup grated parmesan, divided $0.58
  • 2 Tbsp fresh chopped parsley $0.12
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 large egg, beaten $0.18

Instructions

  • Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add the pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.
  • Heat a large skillet over medium heat and add the cooking oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the Italian seasoning, garlic powder, salt, black pepper, and tomato paste to the skillet. Stir until combined. Then add the crushed and diced tomatoes and sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.
  • Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.
  • While the sauce is simmering, make the cheese filling. In a medium bowl add the ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, chopped parsley, salt, black pepper, and the egg. Stir all of the ingredients together well.
  • Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce. Now add the rest of the pasta sauce on top of the cheese in an even layer.
  • Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top.
  • Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 29g | Protein: 26g | Fat: 33g | Sodium: 1014mg | Fiber: 2g
Overhead view of baked mostaccioli on a single serving plate.

How to Make Baked Mostaccioli – Step by Step Photos

Cooked mostaccioli pasta in a colander.

Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 8oz. (1/2 lb.) mostaccioli pasta. Cook the pasta until they’re al dente, making sure not to over cook them. Drain in a colander and then rinse briefly with cool water and set aside.

Cooked ground Italian sausage.

Heat a large skillet over medium heat and add 1/2 tbsp cooking oil. Brown 1 lb. mild Italian sausage.

Diced onion and garlic added to sausage skillet.

Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.

Tomato paste and seasoning added to skillet.

Next add 1 Tbsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 3 oz. tomato paste to the skillet. Stir until combined.

Canned tomatoes added to skillet.

Then add 1-15 oz. can crushed tomatoes, 1-14.5 oz. can diced tomatoes, and 1/2 Tbsp sugar to the skillet. Stir everything together until well combined. Reduce the heat to low and allow the mixture to simmer for 3 minutes.

Cooked pasta being added to meat sauce in skillet.

Now add the cooked pasta to the skillet and carefully mix together with the meat sauce.

Cheese mixture being mixed together in a bowl.

While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 2 Tbsp fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large beaten egg. Stir all of the ingredients together well.

Cheese mixture being spread over pasta sauce in large baking dish.

Now it’s time to assemble. In a large 9×13-inch casserole dish add half of the pasta sauce in the bottom of the dish. This will serve as the first layer. Next spread the cheese mixture on top of the pasta sauce.

Mozzarella being added on top of mostaccioli pasta.

Now add the rest of the pasta sauce on top of the cheese in an even layer.

mozzarella and grated parmesan cheese added on top of mostaccioli pasta.

Now add the rest of the pasta sauce on top of the cheese in an even layer. Then sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan cheese over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes. After 25 minutes remove the foil and bake uncovered for 10 more minutes, or until the sauce is bubbling up around the edges.

overhead view of baked mostaccioli in a large white baking dish.

Serve this hearty baked mostaccioli pasta dish with some crusty garlic bread and maybe a quick side salad and enjoy!

The post Baked Mostaccioli appeared first on Budget Bytes.

Brookie

This sweet and decadent Brookie is the perfect combination of brownies and cookies rolled into one dessert. These are the best treat to pack into school or work lunches!

This sweet and decadent Brookie is the perfect combination of brownies and cookies rolled into one dessert. These are the best treat to pack into school or work lunches!

Flourless Almond Cake

This naturally gluten-free almond cake is made with little more than almond flour, eggs, sugar and butter, with a splash of Grand Marnier to finish it off (though you can swap in amaretto liqueur or simply vanilla extract if you wish). The texture of this cake is nothing short of magical, somehow light and substantial […]

The post Flourless Almond Cake first appeared on Love and Olive Oil.

This naturally gluten-free almond cake is made with little more than almond flour, eggs, sugar and butter, with a splash of Grand Marnier to finish it off (though you can swap in amaretto liqueur or simply vanilla extract if you wish).

The texture of this cake is nothing short of magical, somehow light and substantial at the same time, with a velvety, melt-in-your-mouth crumb that’s soft, tender and ridiculously moist. You’ve simply got to try it for yourself!

Slice of Flourless Almond Flour Cake lifted by a cake knife, on a blue tile background with linen napkin.

Y’all love my flourless pistachio cake, so much so that it’s been one of the top posts (if not THE top post) on the blog every month since it was published.

I wanted to offer a more casual alternative, using more easy-to-come-by (not to mention more affordable) almond flour in place of the pistachio flour. And while the color isn’t quite as distinctive, this almond-ized version is no less delightful than the original.

The magical combination of nut flour, eggs, sugar and butter somehow transforms into a velvety soft texture that almost melts in your mouth. Like fluffy marzipan (if there were such a thing) with a uniform crumb reminiscent of pound cake around the edges, but more like a gooey butter cake or pound cake saturated with liquid marzipan in the middle.

It’s a tighter, coarser crumb than many cakes, but still lusciously soft. Whereas many yellow cakes ‘bounce’, this one ‘gives’, if that helps you imagine the eating experience… trust me, it’s truly a delight to devour and the texture is one of the reasons why.

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Pumpkin Brownies

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!

The post Pumpkin Brownies appeared first on Budget Bytes.

Aside from breaking out your sweaters and fuzzy socks, what screams “Autumn has arrived!” more than gooey Pumpkin Brownies? This rich combination of dark chocolate and warming pumpkin spice flavors cannot be beat. But if fudgy, soft, and ultra-moist brownies aren’t enough to convince you, the pumpkin cheesecake topping will definitely seal the deal! My simple recipe uses easy-to-find ingredients and is the perfect budget-friendly fall dessert. May I suggest a leaf-peeping road trip with a batch of these Pumpkin Brownies along for the ride?

A stack of pumpkin brownies on a plate.

Growing up in New England, my mom made visiting Salem, Massachusetts a tradition for our family; we’re all history buffs and love a good ghost story. I’m proud to say I have kept the Salem tradition alive with my daughter for 3 years running, even though we live in Tennessee, and it takes a bit more effort to get there. There’s just something magical and spooky about autumn in New England, so I hope these pumpkin brownies give you a little taste of the excitement I grew up with every October! This recipe is such a fun twist on classic homemade brownies and gets me in the autumn spirit every time I make them.

Ingredients

Here’s what you’ll need to make this recipe for pumpkin brownies:

  • Flour: You only need ¾ cup of all-purpose flour for this recipe.
  • Salted Butter: Measure out your butter and then melt it before adding it to the brownie batter. The melted butter adds moisture and creates a fudgier texture. Warm it briefly in the microwave or on the stovetop until melted but not hot.
  • Spices: I add cinnamon to the brownie batter and pumpkin pie spice to the pumpkin cream cheese topping. These spices are essential for that classic fall flavor.
  • Vegetable Oil: Adds moisture and helps create a chewy texture.
  • Granulated Sugar & Light Brown Sugar: Use light brown sugar and regular granulated sugar to sweeten your pumpkin brownies. I also add a little brown sugar to the topping to cut through the tangy cream cheese flavor.
  • Salt: For flavor and to balance the sweetness.
  • Cocoa Powder: Use unsweetened cocoa powder to give your brownies a rich chocolate flavor.
  • Eggs: You’ll need 2 eggs for this recipe. They help create a fudgy texture and provide some lift during baking.
  • Vanilla Extract: For flavor—use pure vanilla extract for the best results.
  • Pumpkin Purée: Be sure to grab a can of 100% pure pumpkin, not pumpkin pie filling. I’d use any leftover pumpkin purée to make my pumpkin butter, pumpkin cookies or a pumpkin smoothie!
  • Cream Cheese: Use room-temperature cream cheese to make the topping.
  • Chocolate Chips: I mix some into the brownie batter and sprinkle the rest on top of the pumpkin cream cheese layer. Semi-sweet chocolate chips are delicious in this recipe, but you can use any type you like.
  • Pecans: I use chopped pecans to add a little crunch to these pumpkin cheesecake brownies. Walnuts are a great budget-friendly substitute.
  • Cooking Spray: For greasing the pan.

Recipe Tips

  1. Combine the wet ingredients before adding them to the flour mixture to avoid over-mixing. Over-mixing the flour can cause the gluten to develop too much, which creates a tough and not-so-fudgy texture when baked (not ideal!) Fold the wet ingredients into the dry ingredients using a spatula until combined.
  2. I highly recommend letting the cream cheese come to room temperature before mixing it with the other ingredients. Have you ever tried to mix a cold block of cream cheese? It’s not easy!
  3. Don’t forget to grease your baking dish with cooking spray to stop the brownies from sticking. I also line my dish with parchment paper so I can easily lift them out once they’re cooled.
  4. Your brownies are done when a toothpick inserted in the center comes out clean with no wet batter. The topping will also look set and slightly golden.

How to Get Even Slices

I’m all about the rustic look when it comes to baking, but crumbly pumpkin brownies aren’t exactly what I have in mind. To get even slices, let the brownies cool for about 30 minutes before cutting them; otherwise, they might fall apart as you slice. They’ll set and slice much better after cooling. You should also use a sharp, straight-edged knife and wipe it clean after each cut. Doing this stops the fudgy brownie bits from sticking to the knife and creating jagged edges. This recipe creates 9 evenly-sized brownies, but you can cut them into smaller or larger pieces—whatever you like!

Storage Instructions

Keep your pumpkin brownies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Just make sure they’re completely cooled before storing and allow them to thaw before serving. These are a great treat for the upcoming autumn holidays!

Overhead view of pumpkin brownies on parchment paper.
A stack of pumpkin brownies on a plate.
Print

Pumpkin Brownies Recipe

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!
Course Dessert
Cuisine American
Total Cost ($8.56 recipe / $0.95 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 brownies
Calories 481kcal

Equipment

Ingredients

Brownie Ingredients

  • ¾ cup flour $0.08
  • 1 tsp cinnamon $0.15
  • tsp salt $0.01
  • 12 Tbsp salted butter, melted but not hot $1.59
  • 2 Tbsp vegetable oil $0.08
  • ¾ cup granulated sugar $0.26
  • ¾ cup light brown sugar $0.51
  • ½ cup cocoa powder $1.24
  • 2 eggs $0.62
  • ½ Tbsp vanilla extract $0.98
  • ¼ cup pumpkin purée $0.15
  • ¼ cup chocolate chips, divided $0.37
  • cooking spray $0.01

Pumpkin Cream Cheese Topping Ingredients

  • 4 oz cream cheese, room temperature $1.49
  • cup light brown sugar $0.36
  • ½ tsp pumpkin pie spice $0.09
  • ¼ cup pumpkin purée $0.15
  • 2 Tbsp pecans $0.42

Instructions

  • Add flour, cinnamon, and salt to a mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk melted salted butter, vegetable oil, granulated sugar, light brown sugar, and cocoa powder together until smooth.
  • Add eggs, vanilla, and pumpkin purée to another mixing bowl and gently beat them together.
  • Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.
  • Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.
  • Lightly spray or grease an 8×8'' baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.
  • Preheat oven to 350F. Combine cream cheese, light brown sugar, pumpkin pie spice, pumpkin purée with a hand mixer on low until smooth.
  • Spoon dollops of the pumpkin mix on top of the brownie batter.
  • Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.
  • Sprinkle with remaining 1 Tbsp chocolate chips and pecan pieces.
  • Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

See how we calculate recipe costs here.

Nutrition

Serving: 1brownie | Calories: 481kcal | Carbohydrates: 59g | Protein: 5g | Fat: 27g | Sodium: 215mg | Fiber: 3g
Overhead view of pumpkin brownies in a parchment lined baking dish.

how to make Pumpkin Brownies – step by step photos

Flour and cinnamon in a mixing bowl.

Add ¾ cup flour, 1 tsp cinnamon, and ⅛ tsp salt to a mixing bowl and whisk to combine.

Melted butter, oil, sugar, and cocoa in a mixing bowl.

In a separate mixing bowl, whisk 12 Tbsp melted salted butter, 2 Tbsp vegetable oil, ¾ cup granulated sugar, ¾ cup light brown sugar, and ½ cup cocoa powder together until smooth.

Pumpkin puree, eggs, and vanilla in a mixing bowl.

Add 2 eggs, ½ Tbsp vanilla, and ¼ cup pumpkin purée to another mixing bowl and gently beat them together.

Pumpkin puree and egg mixture being poured into brownie batter in a baking dish.

Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.

Dry ingredients and chocolate chips added to the wet chocolate mixture in a mixing bowl.

Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.

Pumpkin brownie batter in a lined baking dish.

Lightly spray or grease an 8×8” baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.

Sugar, pumpkin puree, and cream cheese in a mixing bowl.

Preheat oven to 350F. Combine 4 oz cream cheese, ⅓ cup light brown sugar, ½ tsp pumpkin pie spice, ¼ cup pumpkin purée with a hand mixer on low until smooth.

Pumpkin brownie batter topped with dollops of pumpkin cream cheese topping.

Spoon dollops of the pumpkin mix on top of the brownie batter.

A toothpick spreading pumpkin cream cheese topping on top of brownie batter in a baking dish.

Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.

Pumpkin brownie batter topped with pecans and chocolate chips in a baking dish.

Sprinkle with remaining 1 Tbsp chocolate chips and 2 Tbsp of pecan pieces.

Freshly baked pumpkin brownies in a baking dish.

Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

A stack of pumpkin brownies on a plate.

This easy pumpkin brownie recipe is the only way to enjoy pumpkin and chocolate together this fall!

The post Pumpkin Brownies appeared first on Budget Bytes.

Shakshuka

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!

The post Shakshuka appeared first on Budget Bytes.

Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.

Overhead view of shakshuka in a cast iron skillet.

What is Shakshuka?

Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!

Ingredients

Here’s what you’ll need to make this easy shakshuka recipe:

  • Olive Oil: Softens the veggies and adds some healthy fats.
  • Vegetables: Yellow onion, red bell pepper, and celery add texture and bulk out the sauce.
  • Seasonings: Salt, black pepper, smoked paprika, cumin, and cayenne pepper are traditional seasonings in many egg shakshuka recipes. I also add oregano, cinnamon, and cardamom for even more depth of flavor. (If cardamom isn’t a spice you often gravitate towards, I recommend giving it a try! It adds so much warmth and complexity to dishes, like in this recipe or these chai spiced scones.)
  • Jalapeño: I said I love a spicy kick! If you’re not into spicy, you can skip the cayenne and add only 1 jalapeño, or skip the jalapeño altogether and add a green bell pepper.
  • Garlic: A staple in many savory recipes.
  • Canned Fire Roasted Diced Tomatoes: Adds a smoky note to the sauce. Plain diced tomatoes will also work.
  • Tomato Paste: Creates an even richer tomato flavor.
  • Lemon: I use the zest from a lemon and one tablespoon of lemon juice to brighten up the flavors.
  • Sugar: A small amount of sugar helps balance out the acidity of the tomatoes.
  • Water: Depending on how thick you like your sauce, you can add a little water to thin it out.
  • Eggs: Use as many or as few eggs as you like, depending on how many servings you want. You don’t even need to use eggs if you want to make a vegan version or you don’t like eggs! The tomato sauce is flavorful enough on its own, and you can skip the oven step altogether if you don’t use eggs.
  • Fresh Parsley: For garnishing.

What Else Can I Add?

This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:

  • Add in extra veggies like zucchini, mushrooms, or spinach.
  • Pour in some canned chickpeas or beans to make a smoky white bean shakshuka.
  • If you eat meat, cook up ground beef or sausage before adding the other ingredients.
  • Switch out the fresh jalapeño for canned green chilies and use cilantro instead of parsley for a southwestern twist (like in this salsa poached eggs recipe!)
  • Olives, capers, or artichoke hearts would also be delicious additions to the sauce.
  • Top with crumbled feta or dollops of labneh (cheese made from strained yogurt) for a creamy, tangy contrast.

Eggs in Purgatory vs Shakshuka

Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!

Serving Suggestions

My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.

How to Store

This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!

Overhead view of shakshuka on a plate with avocado and pitta bread.
Overhead view of shakshuka in a cast iron skillet.
Print

Shakshuka Recipe

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!
Course Breakfast, Dinner
Cuisine Tunisian
Total Cost ($10.15 recipe / $2.53 serving)
Prep Time 5 minutes
Cook Time 34 minutes
Total Time 39 minutes
Servings 4 servings (1.5 cups per serving)
Calories 210kcal

Ingredients

  • 3 Tbsp olive oil $0.57
  • 1 large yellow onion, diced $0.94
  • 1 red bell pepper, diced $1.48
  • 2 jalapeño, seeded and diced $0.80
  • 5 ribs celery, diced $0.75
  • 2 tsp salt $0.02
  • 2 Tbsp smoked paprika $0.98
  • 1 ½ tsp cardamom $1.02
  • ¼ tsp cinnamon $0.02
  • ¼ tsp cayenne pepper $0.06
  • 1 tsp oregano $0.21
  • 1 tsp cumin $0.08
  • ½ tsp freshly cracked black pepper $0.04
  • 4 cloves garlic, minced $0.12
  • 1 14.5 oz can fire roasted diced tomatoes, with juices* $1.23
  • 2 Tbsp tomato paste $0.14
  • 1 lemon, zested + 1 Tbsp juice $0.68
  • 2 tsp sugar $0.01
  • 1 cup water, as needed $0.00
  • 3 eggs (optional)** (see note) $0.90
  • 2 Tbsp fresh parsley for garnish $0.10

Instructions

  • Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
  • Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
  • Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
  • Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
  • Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
  • Serve with toasted pita and fresh avocado (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.
**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!
***If you’re planning to enjoy this without eggs, you can skip the oven step.

Nutrition

Serving: 1.5cups | Calories: 210kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Sodium: 1330mg | Fiber: 5g
Side view of shakshuka on a plate with avocado and pita bread.

how to make Shakshuka – step by step photos

Mirepoix and seasonings added to a skillet to make shakshuka.

Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.

Mirepoix vegetables cooked down in a skillet for shakshuka.

Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.

Diced tomatoes, garlic, and lemon juice added to softened vegetable in a skillet for shakshuka.

Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.

A hand adding an egg to shakshuka in a skillet.

Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.

Finished shakshuka in a skillet, sprinkled with fresh parsley.

Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!

Side view of shakshuka on a plate with avocado and pita bread, with the yolk broken.

If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!

The post Shakshuka appeared first on Budget Bytes.