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No. 0015 Middle Eastern Free recipe

Spiced Tomato Shakshuka with Warm Pita

Sweet peppers and onions melt into a cumin and paprika spiked tomato sauce, then eggs gently poach right in the pan until the whites set and the yolks stay jammy. Scoop it up with warm pita wedges. This one-skillet Middle Eastern classic feeds a crowd cheaply and tastes even better with a little harissa heat.

4.5 from 2,176 cooks

Shakshuka with two runny eggs in chunky tomato sauce, parsley sprig and pita wedges
Photo: The Castlebar on Pexels
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Medium
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Method 5 steps

  1. Heat the olive oil in a 10 or 12-inch skillet over medium heat. Cook the onion and bell pepper for 8 to 10 minutes, stirring, until very soft and starting to caramelize.

  2. Add the garlic, cumin, paprika and harissa and stir for 1 minute until fragrant.

  3. Pour in the crushed tomatoes, season with salt and pepper and simmer for 10 to 12 minutes, until thick enough that a spoon leaves a trail.

  4. Make 4 wells in the sauce and crack an egg into each. Cover and cook over medium-low heat for 5 to 7 minutes, until the whites are opaque but the yolks still jiggle.

  5. Top with parsley sprigs and serve straight from the pan with warm pita wedges for scooping.

Tap a step to mark it done.

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