North African Shakshuka
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Eggs are poached in a spiced tomato and bell pepper sauce, then served with pita bread. This North African shakshuka is a flavorful one-pan meal.
Ingredients
- 29.6 ml extra-virgin olive oil
- 1 large onion halved and cut into thin half-moons
- 3 garlic cloves chopped
- 1 large red bell pepper cut into thin slices
- 4.93 ml ground cumin
- 4.93 ml ground sweet paprika
- ground cayenne
- 3.7 ml fine sea salt
- 1 can diced tomatoes
- feta cheese crumbled
- 4 large eggs at room temperature
- Freshly ground black pepper
- 4 Sourdough Pita Pockets
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 276 mg
- Iron: 3.25 mg
- Magnesium: 50.8 mg
- Phosphorus: 313 mg
- Potassium: 716 mg
- Zinc: 2.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 4.93 ml ground cumin
- 4.93 ml ground sweet paprika
- ground cayenne
- 3.7 ml fine sea salt
- 1 can diced tomatoes
- Freshly ground black pepper
- 4 Sourdough Pita Pockets
Prepare
- 1 large onion, halved and cut into thin half-moons
- Chop 3 garlic cloves
- 1 large red bell pepper, cut into thin slices
- feta cheese, crumbled
- 4 large eggs, at room temperature
Let's Cook
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Step 1.
Heat a large 10- to 12-inch skillet over medium-low heat. Once warm, add 2 tablespoons extra-virgin olive oil. Add a single sliver of onion to test for sizzle, then add the remaining onion, 3 chopped garlic cloves, and 1 large red bell pepper cut into thin slices. Fold the vegetables frequently from bottom to top.
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Step 2.
After 3 to 4 minutes, add 1 teaspoon ground cumin, 1 teaspoon ground sweet paprika, ⅛ teaspoon ground cayenne (or to taste), and ¾ teaspoon fine sea salt. Sauté the vegetables with the spices until very soft, about 10 minutes.
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Step 3.
Add 1 (13-ounce) can diced tomatoes with their juice to the skillet. Stir, cover, and simmer for 5 to 10 minutes.
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Step 4.
Stir in 3 to 4 ounces crumbled feta cheese. Crack 1 large egg into a small cup or ramekin. Make a small well in the simmering sauce and gently pour the egg into the well. Repeat with the remaining 3 eggs, creating separate wells for each.
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Step 5.
Lower the heat slightly and cover the skillet. Cook until the egg whites are no longer translucent and the yolks are just set to your liking, 3 to 5 minutes.
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Step 6.
While the eggs cook, cut 4 sourdough pita pockets in half. Place two halves on each plate or large bowl. Once eggs are done, scoop ample sauce and one egg between the pita halves on each plate. Garnish with freshly ground black pepper and serve immediately.