Description
This easy Sheet Pan Shakshuka is a one-pan meal perfect for brunch, lunch, or even dinner! With a rich, spiced tomato sauce, perfectly baked eggs, and crumbled feta, this dish is flavorful, hearty, and easy to prepare.
Ingredients
Units
Scale
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 (28 oz) can whole peeled tomatoes
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 teaspoons za’atar
- 6 eggs
- 2 oz feta, crumbled
- 2 tablespoons chopped cilantro
- Additional salt & pepper to taste
Instructions
- Preheat oven to 375 degrees.
- In a 9×13 glass pan, add the onions, bell peppers, tomatoes, garlic, salt, paprika, coriander, cumin, chili powder, and za’atar seasoning. Use a fork to gently mash the tomatoes until slightly broken down, then stir to combine.
- Bake uncovered for 30 minutes until the onions and peppers soften.
- Create wells in the sauce and crack eggs into each well.
- Return to the oven and bake for 15 minutes until the whites of the eggs are fully set and the yolks are just beginning to set. (You can adjust this based on your preference. Just keep in mind the eggs will continue to cook once they’re removed from the oven.)
- Sprinkle with chopped cilantro, feta, salt, and pepper. Serve with toasted bread, pita, or couscous.