Think of this simple sheet pan breakfast as your invitation to do dinner for breakfast, or even vice versa! Eggs are poached in a perfectly spiced vegetarian stew of tomatoes and bell peppers on a bed of garlicky roasted sweet potatoes. True to Middle Eastern flavors, this nourishing sheet pan breakfast recipe cooks up fast.
Most Popular Recipes
Recipes Eatwell101 readers come back to again and again.
Photo credit: © Eatwell101.com
Ingredients list for the Sheet Pan Breakfast
Yield: 4-5 servings
- 1 large sweet potato, peeled and grated
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 5-6 large eggs
- 1 avocado, sliced (optional)
- Flat leaf parsley, chopped
The Shakshuka sauce:
- 2 tablespoons olive oil
- 6 cloves garlic, peeled, chopped
- 8 medium ripe tomatoes, diced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon tomato paste
- 1 large yellow onion, chopped
- 3-4 bell peppers, sliced (use any color you like!)
- Pinch red pepper flakes (optional)
- Salt and pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat your oven to 400ºF (200ºC). Lightly oil a baking sheet or coat with nonstick spray.
2. Place grated sweet potato in a single layer onto the prepared baking sheet. Stir in butter, olive oil, Italian seasoning, and garlic powder and gently toss to combine. Season with salt and pepper, to taste. Bake in your oven until the edges begin to brown, about 10-15 minutes.
3. In the meantime. Heat 2 tablespoons olive oil in a large skillet. Add the onions, bell peppers, garlic, spices, salt, and pepper. Cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes, tomato paste, and simmer until the tomato mixture begins to reduce, about 10 minutes. Taste and adjust the seasoning. Set aside.
4. Remove sweet potato from oven and cover with the tomato and bell pepper sauce. Create 5-6 wells and add eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with garlic powder, season with salt and pepper to taste.
5. Place into oven and bake until the egg whites have set and are cooked through, about 10-12 minutes at 400ºF (200ºC). Serve immediately, garnished with parsley and avocado slices, if desired. Enjoy!
Note: You can rub some bread slices with garlic and olive oil then toast in the oven until golden, this will add a bit of crunch to this recipe.
Photo credit: © Eatwell101.com
Sheet Pan Breakfast Bake
A nourishing Sheet Pan Breakfast Bake to feed a crowd!
Ingredients
- 1 large sweet potato, peeled and grated
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 5-6 large eggs
- 1 avocado, sliced (optional)
- Flat leaf parsley, chopped
The Shakshuka sauce:
- 2 tablespoons olive oil
- 6 cloves garlic, peeled, chopped
- 8 medium ripe tomatoes, diced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon tomato paste
- 1 large yellow onion, chopped
- 3-4 bell peppers, sliced (use any color you like!)
- Pinch red pepper flakes (optional)
- Salt and pepper
Instructions
- Preheat your oven to 400ºF (200ºC). Lightly oil a baking sheet or coat with nonstick spray.
- Place grated sweet potato in a single layer onto the prepared baking sheet. Stir in butter, olive oil, Italian seasoning and garlic powder and gently toss to combine. Season with salt and pepper, to taste. Bake in your oven until the edges begin to brown, about 10-15 minutes.
- In the meantime. Heat 2 tablespoons olive oil in a large skillet. Add the onions, bell peppers, garlic, spices, salt and pepper. Cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes, tomato paste, and simmer until the tomato mixture begins to reduce, about 10 minutes. Taste and adjust the seasoning. Set aside.
- Remove sweet potato from oven and cover with the tomato and bell pepper sauce. Create 5-6 wells and add eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with garlic powder, season with salt and pepper to taste.
- Place into oven and bake until the egg whites have set and are cooked through, about 10-12 minutes at 400ºF (200ºC). Serve immediately, garnished with parsley and avocado slices, if desired. Enjoy!
Recipe Notes
- You can rub some bread slices with garlic and olive oil then toast in the oven until golden, this will add a bit of crunch to this recipe.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Very tasty. Used Tony Chachere's instead of salt. The egg whites cooked in less than 10 minutes, so check it early.
