Shakshuka with Pita & Crispy Falafel
Eggs baked in spiced tomato sauce with warm pita and store-bought falafel on the side. A one-pan breakfast that feels fancy but takes 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 1 can (14.5 oz) canned diced tomatoes
- ½ medium onion, diced
- 1 tsp ground cumin
- 4 large eggs
- 6 pieces store-bought falafel (frozen or prepared)
- 2 pieces pita bread
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium. Add diced onion and cook, stirring, until soft, ~3 minutes.
- 2
Stir in cumin, then add canned tomatoes with juices. Simmer uncovered for 4 minutes until slightly thickened.
- 3
Make 4 small wells in the sauce with the back of a spoon. Crack an egg into each well.
- 4
Cover and cook over medium until egg whites set but yolks still jiggle slightly, 4–5 minutes.
- 5
While eggs cook, warm falafel in a skillet or toaster oven per package instructions, ~3 minutes.
- 6
Warm pita bread directly over a stovetop flame or in a skillet for 30 seconds per side until soft.
- 7
Divide shakshuka between two bowls. Serve with warm pita and 3 falafel pieces per person on the side.
Tools you’ll need
- 10-inch skillet with lid
- small skillet or toaster oven (for falafel)
- spoon
- bowl
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