Flavorful Sheet Pan Shakshuka Recipe with Harissa and Feta Cheese
A quick and easy sheet pan shakshuka with a smoky harissa-spiced tomato sauce, baked eggs, and creamy feta cheese. Perfect for brunch or dinner with minimal fuss and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 28 oz (800 g) canned diced tomatoes (preferably San Marzano)
- 2 tablespoons tomato paste
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- 4 oz (115 g) crumbled feta cheese
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread or pita for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine sliced onion, diced red bell pepper, minced garlic, olive oil, ground cumin, smoked paprika, salt, and pepper. Toss until evenly coated.
- Spread the vegetable mixture evenly on a large rimmed sheet pan.
- Roast in the preheated oven for 15 minutes until onions soften and peppers start to caramelize.
- Remove the pan from the oven and stir in canned diced tomatoes, tomato paste, and harissa paste to form a thick, spicy tomato sauce.
- Return the pan to the oven and roast for another 10 minutes until the sauce bubbles and thickens.
- Use the back of a spoon to create six small wells in the sauce. Crack one egg into each well, spacing evenly.
- Bake for 8-12 minutes depending on desired yolk consistency; check at 8 minutes to avoid overcooking.
- Remove from oven and sprinkle crumbled feta evenly over the eggs and sauce.
- Garnish with chopped fresh parsley and serve immediately with toasted crusty bread or warm pita.
Notes
Keep a close eye on the eggs after 8 minutes to avoid overcooking. Use fresh eggs for best texture. Harissa paste heat varies; adjust to taste. For dairy-free, substitute feta with toasted pine nuts or olives. A rimmed sheet pan helps contain the sauce and promotes even roasting.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 320
- Sugar: 6
- Sodium: 550
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 18
Keywords: shakshuka, sheet pan, harissa, feta cheese, baked eggs, easy meal, brunch, Mediterranean, spicy tomato sauce