Baked Shakshuka Bruschetta

Italy meets middle East? This is another level! These baked shakshuka bruschettas are the perfect meal, which you can enjoy for breakfast, lunch or dinner. So fresh, easy and delicious.
Prep Time:
20 min
Cook Time:
12 min
Total Time:
32 min
Ingredients (Servings: pieces)
Garlic Clove
Olive Oil
Sweet Smoked Paprika Powder
Ground Cumin
Ground Cardamom
Plum Tomatoes
Tomato Paste
Chopped Tomatoes
Ciabatta Bread
Salt & Pepper to taste
Tomato Topping
Cherry Tomatoes
Red Onion
Olive Oil
White Aceto Balsamico
Fresh Basil
Salt & Pepper to taste
Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and grease a baking sheet with 2 tablespoons olive oil.
  2. Peel the garlic and dice into fine cubes. Wash the chili, halve lengthwise, remove the seeds and cut into fine strips. Wash the tomatoes, pat dry and cut into cubes.
  3. Heat up a pan, with 2 tablespoons of olive oil, over medium high heat. Fry the garlic, cardamom, smoked paprika, cumin for about 2-3 minutes. Add the chopped tomatoes, chili and tomato paste and simmer for another 5 minutes.
  4. Deglaze with the tomato sauce and slightly reduce the heat. Simmer for another 5 minutes and season with salt and pepper.
  5. Cut the ciabatta bread into slices and spread them equally on the baking tray. Top each bread slice with the tomato sauce. Dig a shallow hole in the middle of each slice of bread and crack an egg on each slice.
  6. Bake in the oven for 10-12 minutes, until the eggs are set. In the meantime, wash the cherry tomatoes and cut in quarters. Peel and finely chop the onion. Wash the basil, shake dry, pluck the leaves from the stems and finely chop them. In a medium bowl, mix the the tomatoes, onion, basil, olive oil, Aceto Balsamico and season with salt and pepper.
  7. Serve the baked bread shakshuka slices with fresh tomatoes on top.
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