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Breakfast recipe · from the recipe book

Sheet-Pan Shakshuka-Style Spinach Pepper Eggs

Jammy baked eggs nestled in a smoky, cumin-scented tomato, pepper and spinach sauce, finished with tangy yogurt and herbs, with warm pita for scooping.

Sheet-Pan Shakshuka-Style Spinach Pepper Eggs

Ingredients

  • 8 large400 gEggs
  • 2 medium240 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 3 cloves9 gGarlicminced
  • 5 cups loosely packed150 gBaby spinach
  • 14 oz400 gDiced tomatoes, canned
  • 1½ tbsp20 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 4 large pitas256 gWhole-wheat pitacut into wedges

Steps

  1. Preheat the oven to 425°F (220°C). Slice the red bell pepper, green bell pepper and onion, and mince the garlic.
  2. On a rimmed sheet pan, toss the red bell pepper, green bell pepper and onion with the olive oil, the cumin, the smoked paprika, half the salt and the black pepper. Roast 15 minutes, until softened and browning at the edges.
  3. Remove the pan and stir in the garlic, the canned tomatoes with their juice and the spinach. Roast 8 minutes more, until the sauce bubbles and the spinach wilts.
  4. Make 8 wells in the vegetables with a spoon and crack an egg into each. Sprinkle the eggs with the remaining half of the salt.
  5. Bake 8 to 10 minutes, until the whites are set and the eggs reach 160°F (71°C). For the last 3 minutes, warm the pita wedges on the oven rack.
  6. Dollop the Greek yogurt over the pan, scatter the parsley on top and serve with the warm pita wedges, two eggs per person.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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