Shakshuka with Warm Pita

Name: Shakshuka with Warm Pita
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7 servings
Cuisine: North African
Ingredients: 1 tablespoon olive oil; 1 yellow onion (large, chopped); 2 clove garlic (minced); 1 red bell pepper (large, diced); 1 teaspoon ground cumin; 1 teaspoon paprika; 0.5 teaspoon turmeric powder; 0.25 teaspoon cayenne pepper; 1 can crushed tomatoes (28 ounce); 0.25 cup water; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 7 eggs (large); 0.25 cup fresh cilantro (chopped); 7 pita breads (whole); 1 package mixed greens (5 ounce); 2 tablespoon lemon vinaigrette dressing

Eggs poached in a vibrant, spiced tomato and bell pepper sauce, perfect for a flavorful and nutritious meal, served with warm pita bread and a light side salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 7
Cuisine: North African
Difficulty: Easy
Cost: $2.71/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free

Ingredients

1 tablespoon olive oil
1 yellow onion (large, chopped)
2 clove garlic (minced)
1 red bell pepper (large, diced)
1 teaspoon ground cumin
1 teaspoon paprika
0.5 teaspoon turmeric powder
0.25 teaspoon cayenne pepper
1 can crushed tomatoes (28 ounce)
0.25 cup water
0.5 teaspoon salt
0.25 teaspoon black pepper
7 eggs (large)
0.25 cup fresh cilantro (chopped)
7 pita breads (whole)
1 package mixed greens (5 ounce)
2 tablespoon lemon vinaigrette dressing

Instructions

Sauté aromatics: Heat 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron) over medium heat. Add 1 large chopped yellow onion and cook until softened, about 5 minutes. Stir in 2 cloves of minced garlic and 1 large diced red bell pepper, cooking for another 3 minutes.
Add spices and tomatoes: Stir in 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of cayenne pepper (if using). Cook for 1 minute until fragrant. Pour in 1 can of crushed tomatoes and 1/4 cup of water. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer.
Poach the eggs: Create 7 small wells in the tomato sauce and crack one large egg into each well. Cover the skillet and simmer for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
Warm pita and prepare salad: While the eggs are poaching, warm 7 whole pita breads in a toaster or oven. In a separate bowl, toss 1 package of mixed greens with 2 tablespoons of lemon vinaigrette dressing.
Garnish and serve: Garnish the shakshuka with 1/4 cup of chopped fresh cilantro (if using). Serve hot with warm pita bread for scooping and the simple side salad.

Notes

Adjust the cooking time for the eggs to achieve your preferred yolk consistency. Leftovers are best reheated gently, being careful not to overcook the yolks.

Nutrition (per serving)

Calories: 375
Protein: 19.3 g
Carbohydrates: 44.5 g
Fat: 15.6 g
Fiber: 6.8 g
Sodium: 720 mg
Saturated Fat: 3.5 g
Sugar: 10.2 g
Cholesterol: 210 mg