Sheet-Pan Shakshuka Toast Recipe

Sheet-Pan Shakshuka Toast Recipe

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.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 9whole wheat bread,slices
  • 1tbspolive oil
  • 1large white onion,diced
  • 2red bell peppers,seeded, diced
  • 3garlic cloves,chopped
  • 2tspsalt,plus more taste
  • 1tsppepper,plus more to taste
  • 1tspcumin
  • 1tsppaprika
  • ½tspcayenne
  • ½tspchili powder
  • 28oztomato,(1 can), chopped
  • 9large eggs
  • ½cupfresh parsley,chopped, to garnish


  1. Preheat the oven to 350 degrees F. Set a wire rack over a baking sheet.

  2. Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.

  3. Heat the olive oil in a large cast-iron skillet over high heat. Add the onion, then cook for 5 minutes, until softened.

  4. Add the red pepper and cook for 5 minutes, or until softened.

  5. Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.

  6. Spoon the shakshuka sauce onto the bread, then spread evenly.

  7. 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.

  8. Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to personal preference.

  9. 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
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