How To Make Sheet-Pan Shakshuka Toast
Grab a bite of this savory shakshuka! It’s a Maghrebi dish of toasted bread baked with bell peppers, tomatoes, and eggs, making it a rich and filling meal.
Preheat the oven to 350 degrees F. Set a wire rack over a baking sheet.
Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.
Heat the olive oil in a large cast-iron skillet over high heat. Add the onion, then cook for 5 minutes, until softened.
Add the red pepper and cook for 5 minutes, or until softened.
Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.
Spoon the shakshuka sauce onto the bread, then spread evenly.
Make a small well in the center of the sauce on each slice of the bread. Carefully add an egg to each well. Season the eggs with salt and pepper.
Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to personal preference.
Sprinkle with chopped parsley, serve warm, and enjoy!
- Calories: 927.74kcal
- Fat: 17.89g
- Saturated Fat: 4.15g
- Trans Fat: 0.08g
- Monounsaturated Fat: 4.99g
- Polyunsaturated Fat: 6.36g
- Carbohydrates: 144.73g
- Fiber: 21.50g
- Sugar: 18.30g
- Protein: 47.65g
- Cholesterol: 186.00mg
- Sodium: 1540.16mg
- Calcium: 568.96mg
- Potassium: 1212.67mg
- Iron: 9.67mg
- Vitamin A: 183.43µg
- Vitamin C: 51.93mg
Have your own special recipe to share? Submit Your Recipe Today!
Pan-Fry & Skillet
Pan-Fry & Skillet
Enjoy a delicious quintessential Israeli Breakfast made of poached eggs in a savory tomato sauce spiced with a shakshuka blend with our easy Shakshuka Recipe.
Serve buttery and soft-yolk baked eggs with smoked salmon and creamy sauteed leeks for breakfast with this quick recipe. Have a couple of toasts ready on the side for dipping.