Name: Spiced Tomato Shakshuka with Crispy Pita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3 tablespoon olive oil; 1 medium yellow onion; 1 medium red bell pepper; 3 cloves garlic; 2 tablespoon tomato paste; 1 teaspoon cumin; 1 teaspoon paprika; 28 ounce crushed tomatoes; 4 large eggs; 2 ounce feta cheese; 0.25 cup parsley; 2 rounds pita bread; 1 teaspoon salt; 0.5 teaspoon black pepper

Spiced Tomato Shakshuka with Crispy Pita

30-minuteMexican-InspiredQuickSaladVegetarianWeeknightmiddle-easternvegetarianweeknight

10 minPrep20 minCook2Serves

Ingredients

3 tablespoonolive oil
1 mediumyellow onion
1 mediumred bell pepper
3 clovesgarlic
2 tablespoontomato paste
1 teaspooncumin
1 teaspoonpaprika
28 ouncecrushed tomatoes (one can)
4 largeeggs
2 ouncefeta cheese
¼ cupparsley
2 roundspita bread
1 teaspoonsalt
½ teaspoonblack pepper

Prep

01
Dice 1 medium yellow onion
02
Dice 1 medium red bell pepper
03
Mince 3 cloves garlic
04
Chop 1/4 cup fresh parsley
05
Crumble 2 ounces feta cheese

Method

01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 5 minutes until softened, stirring occasionally.
02
Add the minced garlic, tomato paste, cumin, and paprika. Stir constantly for 1 minute until fragrant.
03
Pour in the crushed tomatoes, add salt and pepper, and stir to combine. Simmer for 8 to 10 minutes until the sauce thickens slightly.
04
Make 4 wells in the tomato sauce with the back of a spoon. Crack one egg into each well. Cover the skillet and cook for 5 to 7 minutes until the egg whites are set but the yolks are still runny.
05
While the eggs cook, brush the pita rounds with the remaining 1 tablespoon olive oil. Toast in a separate dry skillet or under the broiler for 2 to 3 minutes per side until crispy and golden.
06
Remove the shakshuka from heat. Crumble feta over the top and sprinkle with chopped parsley. Serve immediately with the crispy pita for scooping.

Spice Tips

For extra depth, add 1/2 teaspoon smoked paprika alongside the regular paprika. For heat, stir in 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes with the spices. A squeeze of fresh lemon juice just before serving brightens the flavors.

Shakshuka reheats well—store leftovers in an airtight container in the fridge for up to 2 days and reheat gently on the stovetop. For a heartier meal, serve with a simple side salad or hummus.