Shakshuka—Baked Eggs in Tomato Sauce & Pita
Soft-cooked eggs nestled in a spiced tomato sauce, baked until the whites set and yolks stay runny. Serve with warm pita bread for scooping.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 can (14 oz) canned crushed tomatoes
- ½ medium onion, diced
- ½ tsp cumin
- 4 large eggs
- 2 rounds pita bread
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium. Add diced onion, stir, and cook until softened, about 4 minutes.
- 2
Stir in cumin, then pour in crushed tomatoes with a pinch of salt and pepper. Simmer 5 minutes until slightly thickened.
- 3
Make 4 small wells in the sauce. Crack an egg into each well, spacing them apart so whites don't merge.
- 4
Cover and bake at 375°F until egg whites are set but yolks still jiggle when you shake the pan, 6–8 minutes.
- 5
Warm pita bread in a dry skillet or over a flame until soft and pliable, about 1 minute per side.
- 6
Scatter cilantro over eggs. Serve in the skillet with warm pita for scooping.
Tools you’ll need
- 10-inch cast iron or non-stick skillet
- oven (preheated to 375°F)
- wooden spoon
- small bowl or cup (for cracking eggs)
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