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      Sheet Pan Shakshuka for Two

      Sheet Pan Shakshuka

      Shakshuka is a popular dish in the Middle East and North Africa. It consists of poached eggs in a spicy tomato sauce usually served with bread for dipping. Overseas it’s enjoyed for breakfast, but it could definitely make for a delicious breakfast-for-dinner option. Who doesn’t love breakfast for dinner?

      Sheet Pan Shakshuka

      We cooked this sheet pan shakshuka in the Hamilton Beach Easy Reach Toaster Oven. The toaster oven version makes a lovely breakfast for two, but feel free to make it in the oven on a standard baking sheet if you’re feeding the family.

      Sheet Pan Shakshuka

      In a large skillet over medium-high, heat oil and add onion and one large Anaheim chile pepper. Cook until tender then stir in garlic, cumin, salt, paprika, and black pepper. Then add tomatoes and Hatch chiles and cook until the mixture reduces and thickens.

      Sheet Pan Shakshuka

      Transfer the mixture to the baking sheet and make four wells (we used a spoon) for the eggs. Carefully crack the eggs into the wells and bake for about 10 minutes at 375 degrees - until the eggs are just set. You’ll want a runny yolk so it can mix with the spicy tomato sauce.

      Sheet Pan Shakshuka

      We topped our shakshuka with feta cheese and a sprinkle of parsley. And be sure to serve it with plenty of warm naan for dipping - you won’t want to leave a bit of this dish behind.

      Sheet Pan Shakshuka

       

      Sheet Pan Shakshuka for Two

      Author: Hamilton Beach Test Kitchen

      Ingredients

      • 2 tablespoons vegetable oil
      • 1 large Anaheim chili, seeded and chopped
      • ½ cup chopped onion
      • 2 cloves garlic, minced
      • 1 teaspoon ground cumin
      • 1 teaspoon salt
      • 1/2 teaspoon ground paprika
      • ½ teaspoon ground black pepper
      • 1 can (28 ounces) diced tomatoes
      • 1 can (4 ounces) hot Hatch chilies
      • 4 large eggs
      • ½ cup crumbled feta cheese
      • Chopped parsley

      Instructions

      1. In a large skillet over medium-high, heat oil. Add onion and Anaheim chili. Cook until tender. Stir in garlic, cumin, salt, paprika and black pepper. Cook until garlic is fragrant. Add tomatoes and Hatch chiles and cook until mixture is reduced and thickened enough to form “wells” for the eggs
      2. Transfer mixture to a baking pan. Make 4 wells in the tomato mixture for the eggs. Carefully crack eggs into wells.
      3. Heat oven to 375°F. Bake until eggs are just set, about 10 minutes. Sprinkle with feta and parsley before serving.

      sheet pan shakshuka

      Other sheet pan recipes to try: 

      https://blog.hamiltonbeach.com/sheet-pan-supper-dijon-salmon-with-green-beans/

      https://blog.hamiltonbeach.com/sheet-pan-supper-chicken-nachos/

       

       

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