sheet pan shakshuka on a surface

Got a sheet pan? Then you’ve got everything you need to make this delicious dinner! Sheet pan shakshuka combines a spicy tomato sauce with roasted vegetables, soft-cooked eggs, tangy feta cheese and a sprinkle of fresh herbs. But the best part is that this meatless meal bakes entirely on a sheet pan, making it preetttty much the perfect weeknight dinner.

sheet pan shakshuka on a surface

Sheet Pan Shakshuka is the Best Kind of Shakshuka

Yeah, I said it. I mean, classic shakshuka for sure has a place in my heart, but when you’re living life with a 9-to-5, two little people and an always-hungry husband (love ya, babe), the sheet pan is my kitchen superhero. And when I can combine the delicious flavors of shakshuka with the convenience of the sheet pan, there is truly nothing better.

OK OK OK, but what even is shakshuka, you ask. Shakshuka is a Middle Eastern/North African dish that combines a spicy tomato sauce with onions, peppers and soft-cooked eggs. In this recipe, I added a few sliced potatoes, a generous sprinkle of salty feta cheese and a few handfuls of parsley for extra heartiness and yumminess, but the idea remains simple: a meat-free meal that transforms staple ingredients into something truly special.

dipping a slice of bread into sheet pan shakshuka

How to Make Sheet Pan Shakshuka

Here’s how to make this miracle meal:

  1. Roast thin-sliced potatoes, peppers and onions with grape tomatoes and a medley of spices (cumin! paprika! red pep flakes!) until everything is soft and tender and browned.
  2. Add some marinara sauce, then make indents in the mixture on the sheet pan with the back of a wooden spoon. Crack an egg into each indent. Sprinkle on some feta.
  3. Bake until the eggs whites are set (but the yolks are still soft and mostly runny, yessss).
  4. Top with more feta, salt and pep, fresh parsley or cilantro, and dig in. Bonus points if you serve with bread to soak up that sweet-tangy tomato saucy goodness (<– official terminology).

The result of the above four steps is something that is savory, satisfying, hearty, wholesome, homemade, meat-free and above all, STRESS-free. Maybe I should have called this “stress-free shakshuka”? That name would also apply.

a bowl of shakshuka on a surface

Quick Tips for the Best Shakshuka

I know you’re just itching to run to your kitchen and make this dish ASAP, but first! Let’s cover some quick tips:

  • Be sure to use a half sheet pan for this recipe, a.k.a. a rimmed baking pan that measures about 18×13 inches. I’ve linked to one in the recipe below!
  • Watch the whites of the eggs to know when they’re done. If the whites are still jiggly or runny, let everything bake a bit longer. You want to have the egg whites fully cooked and the yolks to that soft-cooked-yet-still-somewhat-runny zone.
  • You can serve this on its own, with crusty bread, even with rice or noodles if desired.

close-up shot of shakshuka in a bowl

Well, friends, now that I’ve finished this love letter to the sheet pan shakshuka, it’s time for you to give it a try. I hope you and your fam love it as much as we do.

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shakshuka in a bowl on a surface

Sheet Pan Shakshuka

  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 generously, 6 conservatively 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Middle Eastern


A satisfying and super-easy way to get dinner on the table! This one-dish sheet pan shakshuka combines a spiced tomato sauce with peppers, onions, potatoes and soft eggs with a sprinkle of tangy feta cheese for a meat-free meal worthy of any night of the week.


  • 2 pints grape tomatoes, 1 pints’ worth of tomatoes cut in half*
  • 4 to 5 small Yukon Gold potatoes, sliced into 1/4-inch rounds
  • 2 red, yellow or orange bell peppers, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch cayenne pepper or red pepper flakes (optional)
  • 2 cups marinara sauce
  • 8 eggs
  • 1 cup crumbled feta cheese
  • Parsley or cilantro, for topping


  1. Heat oven to 375°F. On a half sheet pan, toss tomatoes, potatoes, bell peppers and onions with olive oil, garlic, cumin, paprika, salt, pepper and cayenne pepper (if using). Arrange in a single layer on pan and roast on center rack of oven, stirring once or twice, 35 to 40 minutes until veggies are tender and beginning to brown.
  2. Spoon 1 cup marinara sauce evenly over roasted veggies in pan. Using the back of a wooden spoon, make 8 indents into sauce-veggie mixture, evenly spaced on sheet pan. Crack a whole egg into each indent. Gently spoon remaining 1 cup marinara sauce on and around eggs and veggies, then sprinkle with feta cheese.
  3. Bake 15 to 20 minutes more until egg whites are set. Sprinkle with parsley or cilantro, and more salt and pepper if desired, and serve immediately.


  • *My favorite results came from leaving one pint of grape tomatoes whole — to burst slightly and then shrivel as they roasted on the sheet pan — and cut each tomato from the second pint in half, so their juices would mingle with the veggies and marinara sauce as everything baked. If you find this tedious, feel free to leave both pints of tomatoes whole.
  • Use a high-quality marinara sauce for this recipe, since it lends so much of the flavor to the overall dish. This brand is my favorite.

Keywords: baked shakshuka, sheet pan eggs in purgatory, baked eggs and veggies

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