Shakshuka-Style Sheet-Pan Eggs and Beans

Shakshuka, a name that hints at a lively mix, is rooted in North African and Middle Eastern kitchens where eggs simmer in spiced tomato. This sheet-pan version folds in creamy cannellini beans with cumin and smoked paprika for a hands-off breakfast bake.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 23g protein
• 34g carbs
• 22g fat
• 3g fiber

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Ingredients

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) canned cannellini beans, drained and rinsed
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 large eggs
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 4 pieces warm pita or crusty toast, for serving

Instructions

1. 1Preheat the oven to 400°F and line a rimmed half-sheet pan with parchment or lightly oil it so the sauce will not stick.
2. 2Scatter the sliced onion and bell pepper across the pan, drizzle with olive oil, and toss until every strip is lightly coated. Roast for 10 to 12 minutes until the edges start to soften and pick up light color.
3. 3Pull the pan out carefully. Sprinkle the minced garlic, cumin, smoked paprika, and chili flakes over the vegetables and stir so the spices bloom in the residual heat without burning.
4. 4Pour the crushed tomatoes evenly over the pan and fold in the drained beans. Season with salt and black pepper, then spread everything into a shallow, even layer half an inch deep.
5. 5Return the pan to the oven and roast 12 to 15 minutes until the tomato sauce is bubbling at the edges and slightly thickened.
6. 6Use the back of a spoon to make eight shallow wells in the sauce. Crack one egg into each well, keeping yolks intact.
7. 7Bake 8 to 11 minutes more, watching closely, until the whites are just set and the yolks still jiggle softly for a runny center, or a minute longer if you prefer firmer yolks.
8. 8Remove from the oven, scatter crumbled feta and chopped parsley over the top while the pan is still hot so the cheese softens.
9. 9Rest 2 minutes so the sauce settles, then spoon portions onto plates with warm pita or toast for scooping.
10. 10Finish with an extra grind of black pepper at the table if you like more heat.