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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
  • Yield 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

Robin
Robin Asbell

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

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