Sheet-Pan Breakfast: Green Shakshuka

A North African breakfast dish, shakshuka is typically cooked on the stovetop with stewed tomatoes and onions. This sheet-pan version uses greens for a bright, nutritious twist on the classic.

By Robin Asbell | Experience Life

Makes 6 servings
Prep Time 15 minutes
Cook Time 10 to 20 minutes

Ingredients

2 bunches Swiss chard
6 oz. Brussels sprouts, thinly sliced (about 2 cups)
1 1/2 cups grape tomatoes, halved
3 scallions, sliced
2 tbs. extra-virgin olive oil
1 tsp. ground cumin
3/4 tsp. sea salt, plus more to taste
6 large eggs
Freshly ground black pepper, to taste
Cilantro for garnish (optional)
Toasted bread for serving (optional)

Directions

STEP 1

Preheat the oven to 425 degrees F.

STEP 2

Strip the Swiss chard leaves from the stems. Thinly slice the stems and place in a large bowl. Chop the leaves and add to the bowl. Add Brussels sprouts, tomatoes, scallions, olive oil, cumin, and salt. Toss to coat.

STEP 3

Spread the chard mixture evenly on a 13-x-18-inch sheet pan and roast for five minutes to wilt the greens.

STEP 4

Remove from the oven and use a spatula to divide the mixture into six portions. Form each into a mound with a divot in the center.

STEP 5

Crack an egg into each divot, sprinkle with salt and pepper, and return the pan to the oven.

STEP 6

Bake for five to eight minutes, until the yolks are as set as you like.

STEP 7

Garnish with cilantro and serve over toast, if desired.

For more sheet-pan breakfast ideas, visit “5 Simple Sheet-Pan Breakfasts“.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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Stovetop Shakshuka With Pistachios and Mint

By Robin Asbell

A traditional breakfast in parts of North Africa and the Middle East, shakshuka is made by gently poaching eggs in a spicy tomato sauce. Some versions are baked, but this version is cooked on the stovetop so you can control the degree of doneness of your eggs.