Middle Eastern · main

Sheet Pan Shakshuka with Sausage

Sheet Pan Shakshuka with Sausage reads umami 6.0, richness 5.5 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 2.8 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 6.0 · Richness 5.5 · Salinity 5.4 · Allium 4.2 · Sweetness 3.8 · Heat 2.9 · Fruity 2.6 · Smoke 2.5 · Sourness 2.5 · Funk & Ferment 2.5 · Herbaceous 2.4 · Earthy 2.2 · Warm Spice 2.1 · Nutty 1.2 · Bitterness 1.2 · Citrus 1.1 · Marine & Briny 1.0 · Floral 0.8

What's in it (15)

• olive oil — 27 g
• hot italian sausage — 454 g
• yellow onion — 110 g
• red bell peppers — 200 g
• garlic — 12 g
• cumin — 10 g
• smoked paprika — 5 g
• cayenne pepper — 1 g
• italian-style diced tomatoes — 822 g
• tomato paste — 30 g
• salt — 5 g
• black pepper — 3 g
• eggs — 600 g
• feta cheese — 113 g
• parsley — 15 g

Time & effort: about 37 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 94 kcal, 7.2 g protein, 5.5 g fat, 4.2 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 400 F. Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium-high heat. Add the sausage, breaking it into crumbles with a spoon, and cook until browned and cooked through, 6-7 minutes. Transfer the sausage to a plate.
2. Add the remaining 1 tablespoon olive oil, the onion, and the bell peppers to the same skillet. Cook over medium heat, stirring occasionally, until softened and lightly browned at the edges, 8-9 minutes.
3. Stir in the garlic, cumin, smoked paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
4. Add the tomatoes, tomato paste, salt, black pepper, and the browned sausage back to the skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 8-10 minutes.
5. Pour the sauce onto a rimmed half-sheet pan and spread it into an even layer, pushing it out toward the edges — the wider surface area is what lets the eggs cook through evenly in the oven instead of curdling around the edges the way they do in a deep skillet.
6. Use the back of a spoon to press 6 evenly spaced wells into the sauce.
7. Crack an egg into each well.
8. Bake until the egg whites are fully set but the yolks are still runny, 10-12 minutes.
9. Remove from the oven and scatter the feta and parsley over the top. Let rest 2 minutes, then serve directly from the pan.

Dishes with a similar flavor shape

• Chicken Shakshuka with Merguez-Spiced Chicken — Middle Eastern
• Smoked Sausage and Peppers Skillet — Southern
• Lentil and Tomato Shakshuka — Middle Eastern
• Chickpea and Spinach Shakshuka — Middle Eastern
• Spicy Sausage and Tortellini Soup — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.