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.
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 350 degrees F. Set a wire rack over a baking sheet.
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Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.
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Heat the olive oil in a large cast-iron skillet over high heat. Add the onion, then cook for 5 minutes, until softened.
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Add the red pepper and cook for 5 minutes, or until softened.
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Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.
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Spoon the shakshuka sauce onto the bread, then spread evenly.
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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.
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Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to personal preference.
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Sprinkle with chopped parsley, serve warm, and enjoy!
Nutrition
- 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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