Sheet-Pan Shakshuka Eggs

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili flakes
• 8 large eggs
• 1/4 cup fresh cilantro or parsley, chopped
• 1/3 cup feta cheese, crumbled
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Toss the sliced onion and bell pepper with olive oil, salt, and pepper directly on the sheet pan, spreading them in an even layer.
3. 3Roast the vegetables for 10 minutes until they begin to soften and the edges turn lightly golden.
4. 4Remove the pan, scatter the minced garlic over the vegetables, and stir in the crushed tomatoes, smoked paprika, cumin, and chili flakes.
5. 5Return the pan to the oven and roast another 8 minutes until the sauce is bubbling and slightly thickened.
6. 6Using the back of a spoon, make eight shallow wells in the tomato mixture across the pan.
7. 7Crack one egg into each well, keeping yolks intact, and season the tops lightly with salt and pepper.
8. 8Bake 7 to 10 minutes more, watching closely, until the whites are just set and the yolks are still jammy and runny.
9. 9Remove from the oven, sprinkle crumbled feta and chopped cilantro over the entire pan.
10. 10Let rest 2 minutes so the eggs finish setting gently from residual heat.
11. 11Scoop two eggs with plenty of sauce onto each plate and serve immediately with warm flatbread or toast if desired.
12. 12Enjoy the one-pan Middle Eastern classic straight from the sheet for minimal weekday cleanup.