On nights when I don’t feel like cooking, I often turn to shakshuka for a comfort dish that is simple to make and a consistent winner with my family. When I make shakshuka for one or two people, it’s easy enough to make in my favorite skillet, cracking two to four eggs in a spiced tomato sauce and digging right in. But when I want to feed a crowd, it’s time to rethink how to make my go-to dish.
Sheet pan meals have been enjoying their time in the spotlight, helping families get their dinner on the table with minimal time, dishes and effort. Making shakshuka on a sheet pan means that it’s a hands-off dish that you can make for a weeknight dinner with impromptu guests, or Sunday brunch for a crowd.
Roasting the vegetables helps bring out their natural sweetness and concentrates their flavor while creating a rich tomato sauce. I like to use cherry tomatoes for their bright flavor and color, no matter the season. I tried this with both whole and halved tomatoes, and noticed very little difference; though I liked the texture and time saved by leaving the tomatoes whole. My favorite tomato sauce to use is a simple tomato passata, but feel free to use your favorite tomato marinara sauce in its place.
Notes:
- This dish is best enjoyed fresh out of the oven. If you do need to prep it in advance, I recommend roasting the vegetables and adding the sauce before storing. Before serving, thaw in the fridge. Add the eggs to the sauce before cooking at 400°F for 15-20 minutes.
- If you have any leftover sauce, freeze it in an airtight container for up to three months. I typically avoid freezing the cooked eggs, not because of food safety concerns, but for taste and texture.
Sheet Pan Shakshuka Recipe
This sheet pan recipe is perfect for a weeknight or a weekend brunch with friends.
- Total Time: 1 hour
- Yield: Serves 4
Ingredients
- 3 Tbsp extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 4 cloves garlic, finely chopped
- 3 pints cherry tomatoes
- 2 medium red bell peppers, thinly sliced
- 2 tsp sweet paprika
- 2 tsp cumin
- 1 tsp kosher salt
- 2 cups tomato sauce
- 8 large eggs
- ½ cup crumbled feta cheese
- parsley, to serve
- pita bread or sourdough, to serve
Instructions
- Preheat the oven to 400°F.
- On a large (18×26-inches) sheet pan, combine the olive oil, sliced red onion, garlic, tomatoes and bell peppers. Season with paprika, cumin and salt. Roast for 30 minutes until the tomatoes start to blister and the vegetables soften, releasing liquid.
- Remove from the oven and add the tomato sauce, stirring to evenly distribute.
- Use the back of a wooden spoon to make eight indents in the sauce and vegetable mixture.
- Crack an egg into each indent and cook for an additional 10-15 minutes, until the eggs are just set. Top with feta cheese.
- Serve with fresh parsley and toasted pita or sourdough bread.
Notes
- This dish is best enjoyed fresh out of the oven. If you do need to prep it in advance, I recommend roasting the vegetables and adding the sauce before storing. Before serving, thaw in the fridge. Add the eggs to the sauce before cooking at 400°F for 15-20 minutes.
- If you have any leftover sauce, freeze it in an airtight container for up to three months. I typically avoid freezing the cooked eggs, not because of food safety concerns, but for taste and texture.
- Prep Time: 10 minuts
- Cook Time: 50 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Israeli
Leave a Comment