• How do you make shakshuka for a crowd with getting stuck slaving over the stove?

    You make it on a sheet pan.

    It’s the perfect dish.

    You can keep it dairy free by leaving out the cheese, can go meaty and add some shredded beef or chicken to the tomato sauce mixture, or Mexican by adding some adobo to the sauce!

    Seriously the possibilities are endless!

    I kept this recipe super duper basic so that everyone can customize it to their parties! I served mine with my lemon gremolata, techina and a quick guacamole. I’ll include the recipes for the techina and gremolata in the post so you can access them easily!

    Serve shakshuka as an appetizer for your Shavuous meal by making the sauce in advance and just reheating it and adding the eggs a few minutes before your meal.

    Its the perfect way to host a brunch. Make a huge sheet pan, serve some crusty bed on the sides and finish off the menu with some mimosas. BOOM. Best brunch hostess ever!

    However you do it, just make it. Your family will thank you!






    1. 1 tbsp olive oil
    2. 1 onion, diced
    3. 2 jalapeños, sliced into rings (optional)
    4. 3 cloves garlic, minced
    5. 55 oz of pure tomato sauce (not marinara)
    6. 2 tsp salt
    7. 2 tsp pepper
    8. 8-10 eggs (depending on how many people you want to feed), cracked into separate bowls or cups.
    9. Optional Toppings/Garnishes
    10. 2 cups shredded rotisserie chicken
    11. 2 cups leftover shredded beef
    12. 1 cup feta cheese
    13. 2 tbsp chiles in adobo
    14. 1 cup parsley, loosely torn
    15. 1/2 cup chopped scallions
    16. techina, for drizzling
    17. lemon gremolata


    1. Preheat oven to 400f and grease a baking sheet.
    2. In a small pot add oil, onion, garlic and jalapeño.
    3. Cook until fragrant (about 3-5 minutes)
    4. Add sauce and bring to a boil. (If you are making with shredded beef or chicken add it to the sauce now)
    5. Pour sauce into the sheet pan.
    6. Use a spoon to make a little well in the corner of the sheet pan and add one egg.
    7. Continue this process leaving a little space between each egg.
    8. If using cheese sprinkle over the sauce now.
    9. Place sheet pan in the oven for about 12-15 minutes until the egg whites are set but the yolks are still runny.
    10. Remove from the oven, top with garnishes and serve immediately!


    1. enjoy!!!!!



    1. 2 lemons, washed and dried.
    2. 1/2 purple onion, finely diced
    3. 2 cloves garlic, finely chopped
    4. 1 thai chili, finely chopped
    5. 1 cup of parsley, finely chopped
    6. 1 tsp. salt
    7. 1 tsp. pepper
    8. 1 Tbsp. olive oil


    1. Peel the lemon with knife as thinly as possible. (or zest it, using a zester or microplane)
    2. Segment the lemon over a bowl to catch the liquid.
    3. Finely dice lemon peel and add to segments.
    4. Add everything else to the bowl and stir to combine.
    5. Serve cold.

    Tehina Dip/Sauce


    1. 3 cloves of garlic
    2. juice form one lemon
    3. 2 tsp salt
    4. 1 tsp black pepper
    5. 1/2 cup sesame paste
    6. 1/2 cup very cold temperature water
    7. 1/4 cup fresh parsley, chopped


    1. Start by crushing your garlic in the mortar and pestle until it forms a paste.
    2. Stir in lemon juice, salt, pepper and sasame paste until combined.
    3. Slowly add in water until you reach the consistency you like. I like mine a little more runny when I’m using it for a salad, but thicker when I’m serving as a dip.
    4. If you are using parsley, add at the end.


    1. If you don’t have a mortar and pestle you can easily make this in a food processor or blender!

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