Peak-Tomato Shakshuka with Feta and Warm Pita

Shakshuka, often linked to a Maghrebi term for mixture, poaches eggs in a lively tomato-pepper sauce. Peak-season tomatoes, cumin, and smoked paprika star here, finished with feta and warm pita.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

• 385 cal
• 19g protein
• 32g carbs
• 20g fat

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Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium, diced yellow onion
• 1, diced red bell pepper
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1.5 lb, chopped ripe heirloom or Roma tomatoes
• 1 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large eggs
• 4 oz, crumbled feta cheese
• 1/4 cup, chopped fresh parsley or cilantro
• 4, warmed pita breads

Instructions

1. 1Warm the olive oil in a 10- to 12-inch skillet over medium heat until it shimmers. Add the diced onion and bell pepper and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6 to 8 minutes.
2. 2Stir in the minced garlic, cumin, smoked paprika, and chili flakes. Cook just until fragrant, about 30 to 45 seconds, so the spices bloom without burning.
3. 3Add the chopped tomatoes and tomato paste. Season with salt and black pepper, then simmer uncovered, stirring now and then, until the mixture thickens into a chunky sauce and most of the watery liquid evaporates, 10 to 12 minutes.
4. 4Use the back of a spoon to make six shallow wells in the sauce. Crack one egg into each well, keeping the yolks intact.
5. 5Reduce heat to medium-low, cover the skillet, and cook until the egg whites are just set but the yolks remain runny and jammy, 5 to 7 minutes. For firmer yolks, add 1 to 2 extra minutes.
6. 6Remove the skillet from heat. Scatter crumbled feta and chopped herbs over the top while the sauce is still hot so the cheese softens slightly.
7. 7Warm the pita breads in a dry skillet or toaster until pliable and lightly toasted. Tear or cut them into wedges for dipping.
8. 8Spoon a portion of sauce and eggs into each bowl, making sure every serving gets at least one egg. Serve immediately with warm pita on the side for scooping.