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Sheet-Pan Shakshuka Toast

This sheet pan shakshuka toast is a brunch game changer. Spicy and savory, the flavors of the tomato sauce, poached eggs, and feta cheese will dance on your taste buds.

Tasty Team
95% would make again

Under 30 minutes

Under 30 minutes


for 9 servings

  • 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

Estimated values based on one serving size.


  1. Preheat oven to 350°F (180°C). 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 and 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. Spread evenly.
  7. Make a small well in the center of the sauce on each slice of bread. Carefully add an egg to each well.
  8. Season the eggs with salt and pepper.
  9. Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
  10. Sprinkle with chopped parsley and serve warm.
  11. Enjoy!
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