By 
By Adeena Sussman
I’ve made shakshuka—a typically spicy, saucy breakfast dish of Tunisian/Moroccan origin—every which way. Green, red, and white versions have appeared in my previous books, but never one in happy tones of yellow and orange—and never on a sheet pan. Enter this skilletless interpretation, which deconstructs the classic elements (tomatoes, peppers), adds sweet potatoes, and uses the oven to cook everything—including the eggs. The feta becomes slightly caramelized and golden, perfect for dividing among plates with the other elements.
Sunny Sheet Pan Shakshuka
Serves: 4 | Active Time: 25 minutes | Total Time: 50 minutes
Ingredients
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 3/4-inch cubes
2 1/2 cups (12 ounces) orange or yellow cherry tomatoes
1 large orange or yellow bell pepper, sliced
1 large onion, sliced
7 tablespoons olive oil
2 teaspoons kosher salt, plus more for seasoning
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
One 7- to 8-ounce block feta cheese, patted dry
4 large eggs
1/2 large lemon
Freshly ground black pepper
Instructions
1. Preheat the oven to 425°F. Arrange the sweet potatoes, tomatoes, bell peppers, and onions on a large rimmed baking sheet. In a small bowl, whisk together the olive oil, salt, cumin, turmeric, and cayenne. Drizzle 1/4 cup of the seasoned oil over the vegetables and stir to coat. Nestle the block of feta in the center of the pan and drizzle the feta with an additional tablespoon of the oil mixture. Bake until the vegetables are soft and lightly browned around the edges and the feta is golden, 20 to 25 minutes.
2. Remove the baking sheet from the oven. Use a silicone spatula or wooden spoon to form four 4-inch wells at each corner of the baking sheet, leaving a 2-inch border of vegetables around each well. Add 1/2 tablespoon of the oil mixture to each well. Crack an egg into each well. Return the pan to the oven and bake until the egg whites are opaque and yolks are slightly runny, 4 to 5 minutes. Zest the lemon across the baking sheet, then squeeze the juice all over the veggies. Season with salt and pepper. Divide among four plates.
Adeena Sussman is a cookbook author, writer, and proud home cook whose work explores the intersection of Jewish and Israeli and culinary cultures. Her new cookbook, Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes, was released in April. Her last cookbook, Shabbat: Recipes and Rituals From My Table To Yours, released in September 2023, was an instant New York Times best seller. Shabbat is the follow-up to Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, which was named a Best Fall 2019 cookbook by The New York Times, Bon Appetit, and Food & Wine. Prior to writing her own works, Adeena co-authored 15 cookbooks, including three New York Times bestsellers with Chrissy Teigen. Adeena has written or been featured in The Wall Street Journal. The New York Times, Bon Appetit, Food & Wine and countless other publications. She graduated with honors from both Boston University’s College of Communications and The Institute of Culinary Education. Adeena cooks and writes in Tel Aviv, where she lives in the shadow of that city’s Carmel Market with her husband, Jay Shofet.
This recipe was submitted by Sharsheret: The Jewish Breast and Ovarian Cancer Community. Join Sharsheret in the Kitchen for “Zariz” with Adeena Sussman and her sister, Sharon Wieder, RDN, on Sunday, October 11 at 9:30am PT when they present a cooking demo during the 2026 Sharsheret Summit. Also, learn about Sharsheret’s Pies for Prevention Thanksgiving sale, which was launched in 2008 by Adeena and Sharon in memory of their mother and grandmother. Register for this program and more at sharsheret.org/summit.
Sharsheret, a non-profit organization, is the Jewish breast cancer and ovarian cancer community. If you or someone you love has been impacted by breast or ovarian cancer, or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call (866) 474-2774.
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