Ingredients
9
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, 1 can
- •9 large eggs
- •½ cup fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 350°F (180°C). 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 and 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. Spread evenly.
- Make a small well in the center of the sauce on each slice of 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 your liking.
- Sprinkle with chopped parsley and serve warm.
- Enjoy!
Nutritional Facts
Per 9 servings
- Calories: 154
- Carbohydrate: 11g
- Fat: 8g
- Fiber: 2g
- Protein: 10g
- Sugar: 6g
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