Sheet Pan Shakshuka Toast Recipe By Tasty Food

SIMPLE SHAKSHUKA RECIPE BY TASTY

Steps:

• Heat a large cast iron skillet over medium-low heat.
• Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
• Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
• Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
• Stir in the baby kale until wilted.
• Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
• Top with the feta cheese and remove the pan from the heat.
• Enjoy!

FULL ENGLISH SHAKSHUKA

Steps:

• Heat the oil in a large, deep frying pan. Add the chipolatas, cook until brown all over, then push to one side of the pan. Add the bacon to one part of the pan and the mushrooms to the other. Fry until the bacon starts to crisp and the mushrooms are golden. Tip the contents of the pan onto a plate.
• Tip the beans, passata and tomatoes into the frying pan. Add the ketchup and chilli (if using), and season well. Bubble for 5 mins, then scatter the mushrooms over the top and nestle the chipolatas and bacon among the beans. Create two to four gaps in the beans (so you can see the base of the pan) and crack in the eggs. Cover the pan with a lid or baking tray and cook for 4-5 mins until the egg whites are cooked through but the yolks are still runny. Scatter with parsley and extra chilli, if you like, and serve with hot buttered toast.

SHEET-PAN SHAKSHUKA TOAST RECIPE BY TASTY

Steps:

• 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!