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Sheet-Pan Shakshuka Toast
4.8
(268)
Cook Time
-
Total Time
-
Yield
9 servings
Ingredients
9 slices whole wheat bread
1 tablespoon olive oil
1 large white onion, diced
2 red bell peppers, seeded and diced
3 cloves garlic, chopped
2 teaspoons salt, plus more taste
1 teaspoon pepper, plus more to taste
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cayenne
½ teaspoon chili powder
28 oz chopped tomato (795 g), 1 can
9 large eggs
½ cup fresh parsley (20 g), chopped, for garnish
Nutrition Info
Calories 154
Fat 8g
Carbs 11g
Fiber 2g
Sugar 6g
Protein 10g
How to Make It
1. Step
Preheat oven to 350°F (180°C). Set a wire rack over a baking sheet.
2. Step
Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.
3. Step
Heat the olive oil in a large cast-iron skillet over high heat. Add the onion and cook for 5 minutes, until softened.
4. Step
Add the red pepper and cook for 5 minutes, or until softened.
5. Step
Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.
6. Step
Spoon the shakshuka sauce onto the bread. Spread evenly.
7. Step
Make a small well in the center of the sauce on each slice of bread. Carefully add an egg to each well.
8. Step
Season the eggs with salt and pepper.
9. Step
Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
10. Step
Sprinkle with chopped parsley and serve warm.
11. Step
Enjoy!
Tags
Vegetarian
Dairy-Free
Low-Calorie
Low-Carb
MC Breakfast Easy
Pyrex
Special Occasion
Saute Pan
Spatula
Breakfast
Baking Pan
Fusion
Cast Iron Pan
Measuring Spoons
Chef's Knife
American
Cutting Board
Epoca-Walmart
Bake
Oven
Dry Measuring Cups
Brunch
Easy
Oven Mitts
Cooling Rack
Big Batch
Healthy
Middle Eastern
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