Easy Shakshuka Breakfast Pita Pockets
shared by Nibblore Kitchen
These warm pita pockets hold softly baked eggs, a thick spiced tomato-pepper sauce, and plenty of fresh herbs. Reducing the sauce before adding the eggs keeps the filling rich rather than runny, while feta adds a salty finish. It is a satisfying breakfast or brunch that can be served straight from the skillet. • Use a skillet with a metal or otherwise oven-safe handle; if yours is not ovenproof, cover the skillet after adding the eggs and cook gently on the stovetop for 6 to 9 minutes. • Thicken the tomato sauce well before adding the eggs so it stays inside the pita pockets. • Open the pita pockets gently with your fingers after warming; overheating can make them brittle and prone to tearing. • Replace feta with crumbled goat cheese or a plant-based feta-style alternative. • Use one diced poblano pepper instead of the red bell pepper for a less sweet, gently smoky filling. • Substitute chopped dill or mint for the cilantro if preferred. Refrigerate leftover shakshuka separately from the pita in airtight containers for up to 3 days. Reheat the sauce and eggs, covered, in a 160°C (325°F) oven for 10 to 15 minutes or gently in a covered skillet; the yolks will firm as they reheat. Warm pita separately. Freezing is not recommended because the eggs become rubbery.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 4pita breads, each cut in half to form pockets
- 2 tbspolive oil
- 1yellow onion, finely diced
- 1red bell pepper, finely diced
- 3 clovegarlic, minced
- 2 tbsptomato paste
- 1 ½ tspground cumin
- 1 tspsmoked paprika
- ¼ tspred pepper flakes
- 400 gcrushed tomatoes
- ½ tspfine salt
- ¼ tspblack pepper
- 4large eggs
- 75 gfeta cheese, crumbled
- 15 gflat-leaf parsley, roughly chopped
- 10 gfresh cilantro, roughly chopped
- 1 tbsplemon juice
Instructions
- 1Heat the oven to 190°C (375°F). Set the pita halves on a baking sheet and wrap them loosely with aluminum foil so they warm without becoming crisp.
- 2Heat the olive oil in a 25 cm (10-inch) ovenproof skillet over medium heat. Add the onion and red bell pepper and cook for 7 to 9 minutes, stirring occasionally, until soft and lightly browned at the edges.
- 3Add the garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant.
- 4Stir in the crushed tomatoes, salt, and black pepper. Bring to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 8 to 10 minutes, stirring occasionally, until thick enough that a spoon drawn through the sauce leaves a trail for a few seconds.
- 5Use the back of a spoon to make 4 evenly spaced wells in the sauce. Crack one egg into each well, then sprinkle the feta around the eggs. Transfer the skillet to the oven and place the wrapped pita on a separate rack.
- 6Bake for 7 to 10 minutes, until the egg whites are opaque and set but the yolks still yield when gently pressed. For firmer yolks, bake for 2 to 3 minutes longer. Carefully remove the skillet and pita from the oven.
- 7Stir the parsley, cilantro, and lemon juice together. Scatter the herb mixture over the shakshuka. Spoon one egg and a generous portion of sauce into each pair of pita halves, dividing the feta and herbs evenly, and serve immediately.