Shakshuka with Pita
Eggs poached in spiced tomato sauce, finished in a skillet and served with warm pita. Ready in 15 minutes—crispy edges, runny yolks, pure comfort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 can (14.5 oz) canned crushed tomatoes
- ½ medium onion, diced
- 1 tsp each cumin and smoked paprika
- 4 large eggs
- 2 tbsp fresh cilantro or parsley, chopped
- 2 pieces pita bread
Instructions
- 1
Heat 2 tbsp olive oil in a 10-inch skillet over medium. Add diced onion, cook until softened, ~3 minutes.
- 2
Stir in cumin and paprika until fragrant, ~30 seconds. Pour in tomatoes with a pinch of salt and pepper.
- 3
Simmer sauce 4 minutes until slightly thickened. Make four small wells in the sauce with the back of a spoon.
- 4
Crack one egg into each well. Cover skillet, cook until whites set but yolks jiggle, ~5 minutes.
- 5
Scatter cilantro over the top. Warm pita in a dry skillet or directly over flame for 30 seconds per side.
- 6
Serve shakshuka in the skillet with warm pita on the side for dipping.
Tools you’ll need
- 10-inch skillet
- spoon
- lid or foil to cover skillet
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