Rating: 5 stars
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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.

Recipe by Oxmoor House


Credit: Caitlin Bensel; Prop Stylist: Ginny Branch; Food Stylist: Anna Hampton

Recipe Summary

15 mins
55 mins
Serves 4 (serving size: 1 1/2 eggs, about 1 cup vegetable mixture)


Ingredient Checklist


Instructions Checklist
  • 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.