Shakshuka is traditionally a breakfast food made in a cast-iron pan, but there is just never enough for my whole family to enjoy. This sheet-pan version makes enough for everyone — even with seconds!
Swap option: Use 2-3 tablespoons of harissa paste instead of harissa sauce.
- 2 tablespoons olive oil, divided
- 2½ to 3 pounds sweet potatoes, cubed (about 7 cups)
- 1½ teaspoons salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 3/4 cup mild harissa sauce
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon nutmeg
- 1½ cups frozen sliced peppers
- 6 eggs
To serve (optional)
- Feta cheese, fresh parsley, avocado, olive oil, crushed red pepper flakes and crusty bread
1. Preheat oven to 425°F. Add 1 tablespoon of olive oil to sheet pan; rub to coat.
2. Add the sweet potato cubes to a large bowl and toss with remaining olive oil, 1/2 teaspoon of salt and pepper. Spread the potatoes out on the prepared sheet pan, place in the oven and cook for 20 minutes.
3. While the sweet potatoes are cooking, add tomatoes, onion, garlic, harissa, tomato paste, cumin, cayenne, paprika, nutmeg and remaining salt to a blender/food processor. Pulse until tomatoes are slightly blended but not pureed.
4. After potatoes cook for 20 minutes, remove from oven. Pour tomato mixture over sweet potatoes. Top with sliced peppers and bake for 15-20 minutes.
6. Remove pan from oven. Using a spoon make 6 indentations in the sauce on sheet pan, add an egg to each indent and bake for 6-8 minutes.
7. Serve with optional avocado, feta cheese, parsley, red pepper flakes and crusty bread.