Sheet Pan Shakshuka

Makes: 6 to 8 servings Total time: 30 to 40 minutes

2 poblano peppers, seeded and chopped

2 jalapeños, seeded and chopped

1 shallot, chopped

6 cloves garlic, thinly sliced

1 1/2 teaspoons ground cumin

2 tablespoons smoked paprika

1 28-ounce can crushed tomatoes

12 large eggs

1 cup crumbled feta cheese

1/2 cup chopped parsley

Toast or warm pita bread, for serving

1. Heat the oven to 350 degrees with a rack in the middle. On a rimmed baking sheet, toss together the chopped vegetables, paprika, 1/2 teaspoon salt and 3 tablespoons extra-virgin olive oil until the vegetables are evenly coated.

2. Bake until the spices are fragrant and the vegetables have started to brown, 10 to 15 minutes. Remove the pan from the oven.

3. Pour the tomatoes, with their juice, over the vegetables and stir to combine. Use a wooden spoon to make 12 evenly spaced divots in the sauce. The sauce will be runny. Crack the eggs into the divots and sprinkle with salt.

4. Return pan to the oven and bake until eggs are cooked, 10 to 15 minutes for whites to set with runny yolks. Remove pan from oven and sprinkle with parsley and feta.

— Recipe from Molly Gilbert’s “Sheet Pan Suppers”