Mediterranean Tomato-Feta Shakshuka Pitas

Shakshuka, whose name evokes a spiced “mixture,” rose from North African and Levantine kitchens as eggs gently set in simmering tomatoes. This Mediterranean spin folds in briny feta and tucks the skillet sauce into warm whole-wheat pitas for a hearty brunch.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 26g protein
• 38g carbs
• 22g fat

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Ingredients

• 8 large eggs
• 1 1/2 lb ripe heirloom or vine tomatoes
• 3/4 cup crumbled feta cheese
• 4 whole-wheat pita breads
• 1 medium yellow onion
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby arugula

Instructions

1. 1Core and roughly chop the tomatoes; finely dice the onion and mince the garlic.
2. 2Heat the olive oil in a 12-inch skillet over medium heat until shimmering.
3. 3Add the onion and cook 4–5 minutes, stirring, until translucent and starting to soften.
4. 4Stir in the garlic, cumin, smoked paprika, red pepper flakes, and tomato paste; cook 60 seconds until fragrant and the paste darkens slightly.
5. 5Add the chopped tomatoes and salt; simmer uncovered 8–10 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy sauce and most liquid evaporates.
6. 6Use a spoon to make eight small wells in the sauce. Crack an egg into each well.
7. 7Cover the skillet and cook 5–7 minutes until the whites are set but the yolks are still runny, or longer for firmer yolks.
8. 8Meanwhile, warm the pita breads in a dry skillet or toaster until soft and pliable.
9. 9Season the eggs with black pepper, scatter the feta and chopped parsley over the skillet, and remove from heat.
10. 10Split each pita and tuck arugula inside, then spoon two eggs with plenty of tomato sauce and feta into each pita.
11. 11Serve immediately while the yolks are still silky and the pita is warm.