Shakshuka is a popular dish in the Middle East and North Africa. It consists of poached eggs in a spicy tomato sauce usually served with bread for dipping. Overseas it’s enjoyed for breakfast, but it could definitely make for a delicious breakfast-for-dinner option. Who doesn’t love breakfast for dinner?
We cooked this sheet pan shakshuka in the Hamilton Beach Easy Reach Toaster Oven. The toaster oven version makes a lovely breakfast for two, but feel free to make it in the oven on a standard baking sheet if you’re feeding the family.
In a large skillet over medium-high, heat oil and add onion and one large Anaheim chile pepper. Cook until tender then stir in garlic, cumin, salt, paprika, and black pepper. Then add tomatoes and Hatch chiles and cook until the mixture reduces and thickens.
Transfer the mixture to the baking sheet and make four wells (we used a spoon) for the eggs. Carefully crack the eggs into the wells and bake for about 10 minutes at 375 degrees – until the eggs are just set. You’ll want a runny yolk so it can mix with the spicy tomato sauce.
We topped our shakshuka with feta cheese and a sprinkle of parsley. And be sure to serve it with plenty of warm naan for dipping – you won’t want to leave a bit of this dish behind.
In a large skillet over medium-high, heat oil. Add onion and Anaheim chili. Cook until tender. Stir in garlic, cumin, salt, paprika and black pepper. Cook until garlic is fragrant. Add tomatoes and Hatch chiles and cook until mixture is reduced and thickened enough to form “wells” for the eggs
Transfer mixture to a baking pan. Make 4 wells in the tomato mixture for the eggs. Carefully crack eggs into wells.
Heat oven to 375°F. Bake until eggs are just set, about 10 minutes. Sprinkle with feta and parsley before serving.
You’ve probably tried Mongolian beef at your favourite Chinese restaurant – and if you haven’t, you’re missing out. While takeout always seems like a good idea, this tasty beef dish is easy to make at home – on a sheet pan. What could be easier than that? Whether you need a quick dinner recipe for a busy weeknight or something new to make for your weekly Meal Prep Sunday cook-a-thon, make this sheet pan supper.
In a large resealable bag, add vegetable oil, soy sauce, honey, garlic, ginger, dried crushed red pepper flakes, and black pepper. Seal the bag and shake it until all the ingredients are combined.
Then add thinly sliced onions and flank steak to the bag. Pro tip: wrap the flank steak in plastic wrap and put it in the freezer for 30 minutes before slicing. That firms up the meat and makes it a lot easier to cut into super-thin slices.
Remove the air from the bag and seal tightly. Refrigerate for a few hours, or if you have the time, overnight. You want to give those flavours plenty of time to marry and permeate the meat.
When your meat has marinated, drain the flank steak and onions and discard the marinade. On a baking sheet, arrange the flank steak, onions, snow peas, and carrots in a single layer (so everything cooks quickly and evenly).
Bake at 350 degrees for 25-30 minutes until the vegetables are tender and the meat is cooked through. While the mongolian beef is cooking, plug in your Hamilton Beach rice cooker and make brown rice to round out the meal.
We served the mongolian beef over brown rice with a sprinkle of sesame seeds – but you could add extra soy sauce, sriracha or even green onion on top for extra flavor. Planning ahead for the week? This meal is also a great meal prep recipe. Portion out the sheet pan supper into to-go containers with brown or white rice and store in the fridge for easy grab-and-go lunches throughout the week.
Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.
To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.
While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.
Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.
The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.
Meal planning for the the week ahead can be difficult (almost impossible some weeks). I think we all know the familiar feeling of coming home, hitting the couch, and not wanting to cook. But with a hungry family waiting for dinner, plopping on couch with a cup of instant soup is not a reality. But don’t fret – sheet pan suppers to the rescue.
Sheet pan suppers are a great option for easy weeknight dinners. Prep, cook time, and cleanup are speedy with these one-pan recipes.
Dijon salmon with green beans cooks in about 15 minutes (is that a sigh of relief I hear?) and preparing the meal is just as quick. Preheat your toaster oven (or standard oven) to 400 degrees. Place salmon fillets skin-side down on the sheet pan, then arrange your vegetables around the fillets. We used green beans, bell peppers, and leeks. We coated the vegetables and drizzled the salmon with a rich but simple sauce made with olive oil, soy sauce, dijon mustard and garlic.
Not only is this meal done and ready to serve in under 30 minutes, it’s delicious. The salmon cooks to perfection in the toaster oven and the vegetables have just the right amount of crunch. The tangy dijon sauce marries well with the creamy, flaky fish and colourful vegetables while they cook together.
Keep this sheet pan supper in your weeknight dinner rotation and you’ll have zero problem checking “homemade dinner” off your ever-growing to-do list.
Place rack on bottom position of toaster oven. Heat the toaster oven to 400°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil. Place salmon skin-side down in center of pan.
In a food chopper, process olive oil, soy sauce, mustard and garlic until blended and garlic is chopped. Set aside.
In a large bowl, combine green beans, bell peppers and leeks. Add 2 tablespoons olive oil mixture and stir until vegetables are coated. Arrange vegetables evenly in pan around salmon.
Drizzle salmon with remaining olive oil mixture.
Bake until salmon is done to medium-well and vegetables are crisp-tender, about 15 minutes.