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Sheet Pan Shakshuka

Sheet Pan Shakshuka

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A traditional Shakshuka recipe is a classic Middle Eastern dish of eggs that are poached in a spiced tomato and pepper sauce with onions and garlic. This simple dish is perfect for breakfast, lunch or dinner and turns everyday ingredients into something special. With our recipe for Sheet Pan Shakshuka, we have used Prego No Sugar Added Sauce, zucchini and potatoes for an Italian twist.  Shakshuka is traditionally made in a skillet but our sheet pan version means everything bakes untended leaving you time for other things. And for an added bonus clean-up is a breeze.  This easy recipe provides a full serving of veggies and is a good source of protein, so it is a recipe you can feel good about. 

serves 6 people

Ingredients

cost per recipe: $6.90

The price is determined by the national average.

  • 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 red potato, diced (about 2 cups)

  • 2

    tablespoons olive oil

  • 1

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

  • 6

    egg

view nutrition info

How to Make It

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.   Pour the sauce over the vegetables.  Roast for 10 minutes.   Remove the baking sheet from the oven. Using the back of a spoon, make 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.
Step 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.  

Step 2

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

Step 3

Remove the baking sheet from the oven. Using the back of a spoon, make 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.

Recipe Tips

  • Recipe Note: You can add some Moroccan flavor by stirring 1 teaspoon each ground cumin, smoked paprika and crushed red pepper into the sauce.

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

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

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Prego® Farmers' Market Classic Marinara Sauce

Prego® Farmers' Market Classic Marinara Sauce

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