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Sheet-Pan Breakfast: Green Shakshuka Sheet-Pan Breakfast

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.
shakshuka breakfast
  • Makes 6 servings
  • Prep Time 15 minutes
  • Cook Time 10 to 20 minutes


  • 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)


Preheat the oven to 425 degrees F.
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.
Spread the chard mixture evenly on a 13-x-18-inch sheet pan and roast for five minutes to wilt the greens.
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.
Crack an egg into each divot, sprinkle with salt and pepper, and return the pan to the oven.
Bake for five to eight minutes, until the yolks are as set as you like.
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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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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