SilkpieRecipe
Classic Shakshuka with Warm Pita
Texture
Garnish
On the plate

Morning Table · Middle Eastern

Classic Shakshuka with Warm Pita

4.8 (731 cooks rated this)

Eggs poach gently in a smoky, cumin-scented sauce of tomatoes, red peppers and onion until the whites set and the yolks stay molten. Scoop it all up with triangles of warm pita and a scattering of fresh parsley.

10 min Prep
25 min Cook
35 min Total
2 Servings
Medium Difficulty
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Test kitchen note: Make small wells in the sauce with a spoon before adding eggs, then cover the pan; the trapped steam sets the whites evenly.

Method 6 steps

  1. Heat olive oil in a small skillet over medium. Cook onion and bell pepper for 8 minutes until soft and lightly browned.

  2. Stir in garlic, cumin, paprika and chili flakes and cook for 1 minute until fragrant.

  3. Add the crushed tomatoes, season with salt and pepper and simmer 8 to 10 minutes until thick enough to hold a trail from a spoon.

  4. Make two wells in the sauce and crack an egg into each.

  5. Cover and cook over low heat 5 to 7 minutes, until the whites are set but the yolks still wobble.

  6. Top with parsley and serve straight from the pan with warm pita wedges.

That is the whole pie. Enjoy every slice.

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