Sheet Pan Shakshuka


  • 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


  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 chilies 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.

Serves: 2-4


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