This veggie-packed sheet pan shakshuka is easy to prep and, equally important, an absolute breeze to clean up. It’s a great meatless weeknight meal option, and would also make for an impressive no-fuss brunch entree for a crowd; just serve with toast and a fresh fruit salad.
2 cups chopped zucchini (about 8 oz.)
1 cup chopped yellow onion (about 4 oz.)
1 red bell pepper, chopped (about 4 oz.)
1 Tbsp. minced garlic (about 3 large garlic cloves)
3 Tbsp. olive oil
1 (28-oz.) can diced fire-roasted tomatoes
1 tomato paste
1 tsp. paprika
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper
3/4 tsp. table salt, divided
1/2 tsp. black pepper, divided
6 large eggs
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 375°F. Combine zucchini, onion, bell pepper, and garlic on a half-size (18- x 13- x 1-inch) rimmed baking sheet. Drizzle with oil, and toss to coat. Roast in preheated oven until vegetables are tender and beginning to brown, 20 to 25 minutes, stirring after 15 minutes.
Combine tomatoes, tomato paste, paprika, cumin, red pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a large microwavable bowl; stir to combine. Microwave on HIGH until hot, 2 to 3 minutes. Pour tomato mixture over roasted vegetables; stir to combine. Return to oven, and roast until mixture thickens and tomato liquid is somewhat evaporated, 15 to 20 minutes.
Using the back of a spoon, make 6 evenly spaced wells in vegetable mixture. Break 1 egg into each well; sprinkle eggs with remaining 1/4 teaspoon each salt and black pepper. Return to oven, and bake until eggs reach desired degree of doneness, 8 to 10 minutes. Top evenly with parsley.
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