Sheet Pan Shakshuka

  • Prep 15 min.
  • Serves 6
  • Sheet Pan Shakshuka
A traditional Shakshuka recipe is a classic Middle Eastern dish of eggs that are poached in a spiced tomato and pepper stew with onions and garlic. This simple meatless dish is perfect for breakfast, lunch or dinner and turns everyday ingredients into something special. With our recipe for Sheet Pan Shakshuka, we have given it an Italian twist by adding zucchini and potatoes to the traditional stew. This easy recipe provides a full serving of veggies, is a good source of protein and uses Prego® No Sugar Added Sauce, so it is a meal you can feel good about serving to your family. And best of all, everything bakes in one pan, making cleanup a breeze.


What You'll Need

  • 1

    large zucchini (about 8 ounces), diced (about 2 1/2 cups)

  • 1

    large onion, cut in half and sliced (about 1 cup)

  • 1

    large yellow or red bell pepper, diced (about 1 1/2 cups)

  • 8

    ounces , diced (about 2 cups)

  • 2

    tablespoons olive oil

  • 1

    jar (23.75 ounces) Prego® Traditional No Sugar Added Italian Sauce

  • 6


How to Make It

  • 1

    Heat the oven to 400°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, place the zucchini, onion, pepper and potatoes on an 18x13-inch rimmed baking sheet. Season the vegetables as desired. Add the oil and toss to coat. Roast for 30 minutes.

  • 2

    Pour the sauce over the vegetables. Roast for 10 minutes.

  • 3

    Remove the baking sheet from the oven. Using the back of a spoon, make 6 indentations in the vegetable mixture. Crack the eggs into the indentations. Season the eggs as desired. Roast for 8 minutes or until the eggs are softly set. Serve the eggs and sauce hot with crusty bread or pita bread, if desired.