Herbed Pita Shakshuka
Eggs fried gently in a spiced tomato base and finished with fresh parsley, served straight from the skillet with warm pita wedges.
This version keeps the eggs on the looser side by cracking them into the sauce just long enough to fry rather than fully poach. A good shakshuka depends on cooking the tomato base down until it thickens and the flavors concentrate before the eggs go in. Bring the skillet straight to the table with warm pita for scooping.
Ingredients
Method
Tap a number to mark a step doneHeat the olive oil in a large skillet over medium heat and cook the onion and bell pepper for about 6 minutes, until softened.
Stir in the garlic, cumin, and paprika and cook for 1 more minute, until fragrant and the spices bloom.
Pour in the crushed tomatoes and kosher salt, then simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens.
Use a spoon to make six small wells in the sauce, then crack an egg into each one.
Cover the skillet and cook for 5 to 7 minutes, until the whites are set but the yolks are still soft.
Scatter the chopped parsley over the top of the skillet just before serving so it stays bright green.
Bring the skillet straight to the table with warm pita wedges for scooping up the eggs and sauce.
Kitchen note
Make the tomato base a day ahead and reheat it in the skillet before adding the eggs; the flavor deepens overnight in the refrigerator.
