Sheet Pan Shakshuka

Can we talk about the breakfast that changed my whole Saturday morning routine? Sheet pan shakshuka is everything I want at 10am, eggs poached right in the most gorgeous spiced tomato sauce, one pan, and it feeds the whole table without me breaking a sweat.

I started making this on weekends when I needed something that felt impressive but was honestly kind of foolproof. It hits that sweet spot of cozy and vibrant at the same time, and when you pull it out of the oven all bubbling and golden? Everyone thinks you tried way harder than you did.

Tips for the Best Shakshuka

Use a big oven-safe skillet or a rimmed sheet pan so the sauce spreads out and the eggs have room. The wider the pan, the more evenly everything cooks. Crushed tomatoes are your friend here, not diced, not pureed, crushed gives you that perfect saucy texture. And watch your egg whites closely in the oven, the difference between perfect and overdone is literally two minutes. I pull mine when the whites are just set and the yolks are still jammy. Serve with crusty bread or warm pita and you are living your best life.

Sheet Pan Shakshuka

A crowd-pleasing one-pan breakfast with eggs poached in spiced tomato sauce, ready in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: middle eastern

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper optional
• 1 28 oz can crushed tomatoes
• 6 large eggs
• salt and pepper to taste
• fresh parsley or feta for topping optional

Method

 

1. Preheat oven to 375F. Heat olive oil in a large oven-safe skillet or sheet pan over medium heat.
2. Add onion and bell pepper, cook 5 minutes until softened. Add garlic, cumin, paprika, and cayenne, stir 1 minute.
3. Pour in crushed tomatoes, season with salt and pepper. Simmer 5 minutes, stirring occasionally.
4. Make 6 wells in the sauce and crack one egg into each well.
5. Transfer to oven and bake 10-12 minutes until egg whites are set but yolks are still a little runny.
6. Top with fresh parsley or crumbled feta and serve immediately with crusty bread.

Notes

Leftovers keep in the fridge for 2 days. Reheat gently on the stove with a splash of water.

Make this for someone you love this weekend and let me know how it goes! Drop a comment below, I read every single one.

xo, Pam