A MEAL YOU CAN MAKE

Shakshuka with pita

Eggs nestled in pepper and tomato sauce, with bread for scooping.

About 45 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Egg and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~448 kcal · 22g protein · 49g carbohydrate · 20g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Dice pepper and onion, mince garlic and chop parsley. Set out tomatoes, spices and eggs.

  2. Warm the pita

    Warm pita in the dry pan following the packet; keep wrapped on a plate.

  3. Soften the vegetables

    Warm oil over medium heat. Stir onion and pepper until soft. Add garlic, cumin and paprika for the final minute.

  4. Thicken the sauce

    Add tomatoes and simmer, stirring, until thick enough to make small hollows with a spoon.

  5. Set the eggs

    Make four hollows per two portions and crack an egg into each. Cover and keep heat low until whites and yolks are set. Extend if any liquid egg remains.

  6. Check and serve

    Scatter parsley over the hot eggs and sauce. Serve with warm pita, taking care with the hot pan.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 8 min · Cooking: about 32 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

North African dish, widely enjoyed across the Middle East. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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