Shakshuka with Pita & Coffee
Eggs poached in spiced tomato sauce—the Mediterranean breakfast that tastes like you spent an hour cooking but took 15 minutes. Serve with warm pita and strong coffee.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 tbsp olive oil
- ½ medium, diced yellow onion
- 1 can (14 oz) canned crushed tomatoes
- ¾ tsp paprika
- 4 large eggs
- 2 pieces pita bread
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium. Add diced onion, cook until softened and translucent, ~4 minutes.
- 2
Stir in crushed tomatoes, paprika, salt, and pepper. Simmer for 5 minutes until sauce thickens slightly.
- 3
Make 4 small wells in the sauce with the back of a spoon. Crack one egg into each well.
- 4
Cover the skillet and cook until egg whites set but yolks still jiggle when shaken, ~5 minutes.
- 5
Toast pita bread in a dry skillet or toaster oven while eggs cook, ~2 minutes per side.
- 6
Slide shakshuka onto plates. Serve with warm pita and coffee on the side.
Tools you’ll need
- 10-inch nonstick or cast-iron skillet
- wooden spoon
- skillet lid or foil
- toaster or second skillet for pita
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