Shakshuka with Warm Pita

A vibrant and comforting North African and Middle Eastern dish featuring poached eggs nestled in a savory, spiced tomato and bell pepper sauce, perfect with warm pita bread.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 1
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.17/serving

Dietary

• Nut-Free
• Pescatarian

Tags

• one-pot
• sauté
• quick
• spicy
• savory
• comfort food

Ingredients

• 1 teaspoon olive oil
• 0.25 yellow onion (chopped)
• 1 clove garlic (minced)
• 0.5 red bell pepper (chopped)
• 0.5 cup canned crushed tomatoes
• 0.25 cup water
• 0.25 teaspoon ground cumin
• 0.125 teaspoon paprika
• 1 pinch cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 eggs
• 1 tablespoon fresh parsley (chopped)
• 1 pita bread (warmed)

Instructions

1. In a small skillet (oven-safe if preferred, for finishing), heat 1 teaspoon olive oil over medium heat. Add 1/4 chopped yellow onion and 1/2 chopped red bell pepper; sauté for 5-7 minutes until softened.
2. Stir in 1 clove minced garlic and cook for 1 minute until fragrant.
3. Add 1/2 cup canned crushed tomatoes, 1/4 cup water, 1/4 teaspoon ground cumin, 1/8 teaspoon paprika, a pinch of cayenne pepper (if using), salt, and black pepper. Stir well and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Make two small wells in the tomato sauce and crack 2 large eggs directly into the wells. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
5. Garnish with 1 tablespoon chopped fresh parsley or cilantro and serve immediately with 1 warm pita bread.

Notes

If you don't have pita, use a piece of crusty bread or toast for dipping into the flavorful sauce.

Nutrition (per serving)

• Calories: 420
• Protein: 22.6 g
• Carbohydrates: 52.8 g
• Fat: 13.4 g
• Fiber: 6.1 g
• Sodium: 1875 mg
• Saturated Fat: 2.7 g
• Sugar: 14.3 g
• Cholesterol: 337 mg