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Shakshuka for a Crowd

Print Recipe
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 large yellow onions
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 6 cloves garlic
  • 1 small bunch cilantro
  • 1 small bunch parsley
  • 1 lemon for zest and wedges
  • Optional 1–2 jalapeños or a Fresno chile (for heat)
  • 2 cans (28 oz each) crushed tomatoes
  • 1 small can (5–6 oz) tomato paste
  • Olive oil about 6–8 tbsp
  • Sugar or honey 1–2 tsp, optional, to balance acidity
  • Kosher salt + black pepper
Spices
  • 2 tsp Smoked paprika
  • 1 tsp Sweet paprika
  • 2 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2–1 tsp, to taste Red pepper flakes
  • 8 large eggs
  • Feta, crumbled (6–8 oz) or labneh/yogurt for dollops
  • 2–3 loaves crusty bread, pitas, or naan
  • Za'atar optional
  • Hot sauce optional

Method
 

  1. Heat oven to 450°F (230°C) . Thinly slice 2 onions and 3 bell peppers . Mince 6 garlic cloves . If using jalapeños, slice them thin.
  2. On the sheet pan, toss onions and peppers with 3 tbsp olive oil , 1 tsp kosher salt , and black pepper . Spread evenly. Roast 15 minutes , tossing halfway, until edges char slightly.
  3. Pull the pan out. Add minced garlic and tomato paste (5–6 oz) ; stir with the veg to coat. Sprinkle in 2 tsp cumin , 2 tsp smoked paprika , 1 tsp sweet paprika , 1 tsp coriander , and red pepper flakes to taste . Roast 2 minutes to wake up the spices.
  4. Pour in 2 cans crushed tomatoes (28 oz each) . Drizzle 2–3 tbsp olive oil , add 1 tsp salt and 1 tsp sugar if your tomatoes taste sharp. Stir right on the pan. Spread into an even layer with a few valleys for eggs. Roast 8–10 minutes until bubbling fiercely and slightly thickened.
  5. Remove pan. Use a spoon to make 8 small wells . Crack an egg into each. Sprinkle with a pinch of salt and pepper. Return to oven and bake 7–12 minutes depending on yolk vibes:
  6. Pull the pan when whites set. Let it sit 2 minutes . Top with crumbled feta , cilantro + parsley , and a squeeze of lemon . Drizzle that herby oil if you made it. Serve with warm bread for scooping.