Shakshuka with Pita & Cherry Tomatoes
Eggs nestled in a garlicky tomato sauce, baked until whites set and yolks jiggle. Tear into warm pita and dip into runny centers for the perfect breakfast or brunch.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 12 oz cherry tomatoes, halved
- 4 whole eggs
- 1 pinch salt and pepper
- 2 pieces pita bread
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium until it shimmers, about 90 seconds.
- 2
Add minced garlic and cook for 30 seconds until fragrant.
- 3
Add cherry tomatoes and stir, cooking until they start to break down, about 4 minutes.
- 4
Make four small wells in the sauce with the back of a spoon, then crack one egg into each.
- 5
Cover and bake at 375°F (or cover skillet and reduce heat to low) for 5–7 minutes until whites set and yolks still jiggle.
- 6
Season with salt and pepper, then serve hot with warm pita bread for dipping.
Tools you’ll need
- 10-inch skillet with oven-safe lid or cover
- wooden spoon
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