Shakshuka with pita

Whip up an easy homemade shakshuka with simmered tomatoes, peppers, and perfectly poached eggs. And don’t forget to pair it with our whole wheat pita bread for the ultimate dipping experience.

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook until soft (about 5 minutes.)
2. Stir in garlic, cumin, and paprika, cook until fragrant.
3. Pour in the can of tomatoes. Season with salt and pepper. Stir and let summer for about 8-10 minutes until slightly thickened.
4. Using a spoon, make a small indent in the sauce. Crack eggs directly into each indent.
5. Lower the heat, cover pan, and cook for 5-7 minutes until egg whites are set.
6. Sprinkle with fresh parsley and serve straight from the skillet.
7. Brush Joseph’s pita bread with olive oil and bake in oven for about 5 minutes until golden brown, serve for dipping or as the perfect pocket for filling!

Pro tip: For a quicker recipe, use marinara sauce from the jar. This step skips chopping the veggies but still gives you that cozy shakshuka flavor!