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Shakshuka prepared in a sheet pan, topped with parsley and crumbled feta, and served alongside warm pita.
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Sheet Pan Shakshuka

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5/5 - 42 Ratings
Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

With variations originating in the Mediterranean, Middle East, and North Africa, this tomato-based dish is a breakfast staple for many cultures. In most recipes, shakshuka is traditionally prepared in a skillet on the stovetop, but letting a sheet pan and a hot oven do most of the legwork makes for a hands-off cooking experience that's ideal for busy mornings or serving a brunch crowd. Comprised of onion, bell peppers, feta cheese, paprika, and cumin, this shakshuka recipe pulls inspiration and ingredients from various regions, all bubbling away in a rich tomato sauce that gently poaches the eggs to runny yolk perfection.

By: Foodness Gracious


  • 1 tablespoon canola oil or olive oil
  • 1/2 large onion, sliced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tablespoon minced garlic
  • 2 teaspoons ground paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • One 28-ounce can diced tomatoes
  • 6 ounces tomato paste
  • 1 cup chicken or vegetable stock
  • 3-4 Pete and Gerry’s Organic Eggs
  • 1/2 cup crumbled feta cheese
  • Fresh chopped parsley, for garnish
  • Pita bread, for serving (optional)

Nutritional Information

Servings: 4

Amount Per Serving: Calories 320, Fat Cal. 130, Total Fat 14g (22% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 205mg (68% DV), Sodium 1310mg (55% DV), Total Carb. 37g (12% DV), Fiber 8g (32% DV), Sugars 17g, Protein 16g, Vitamin A (45% DV), Vitamin C (330% DV), Calcium (20% DV), Iron (35% DV), Vitamin D (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Preheat oven to 400F. Heat oil in a medium-sized skillet over low heat. Add the diced onion and sauté, stirring occasionally, until it starts to soften. Add both diced peppers, garlic, paprika, cumin, salt, and pepper, and stir well while cooking for 2 additional minutes.

Step 2

Transfer sautéed ingredients to a deep 9" x 13" pan. Pour tomatoes (undrained) into the pan, followed by the tomato paste and stock. Use a spoon or spatula to mix well, then bake for 20 minutes, or until the sauce begins to bubble.

Step 3

After 20 minutes, remove the pan from the oven and make a shallow well in the tomato sauce for each egg to sit in. Crack the eggs into their respective wells and place the pan back in the oven for 10 more minutes, or until the egg yolks begin to cloud over with the egg whites. The yolks should remain soft and runny.

Step 4

Once the eggs are done, remove the pan from the oven and garnish with the crumbled feta and chopped parsley. Serve immediately by scooping each egg into a bowl along with plenty of sauce. Serve with warm pita bread if desired.

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September 23, 2020


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