Shakshuka with Feta and Herb Pita

Ingredients

Quantities are for 4 servings.

• 8 each Eggs
• 2 cans (14.5 oz) Diced tomatoes, canned
• 1 each Red bell pepper, diced
• 1 each Yellow onion, diced
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Chili powder
• 1/4 tsp Cayenne (optional)
• 1/2 cup Feta cheese, crumbled
• 1/4 cup Fresh parsley, chopped
• 2 tbsp Olive oil
• 4 each Whole wheat pita breads
• 2 tbsp Olive oil (for pita)
• 2 cloves Garlic (for pita)
• 1 tsp Za'atar (optional)

Instructions

1. Preheat oven to 375°F.
2. Heat the olive oil in an oven-safe skillet over medium heat and cook the onion and bell pepper about 5 minutes.
3. Add the garlic and cook 1 minute, then stir in the tomato paste and spices and cook 1 minute more.
4. Add the diced tomatoes and their juices and simmer 10 minutes, until thickened.
5. Make 8 indentations in the sauce and crack an egg into each.
6. Sprinkle with the feta and bake for 7-10 minutes for soft yolks, or longer for firmer eggs.
7. Mix the pita topping ingredients (olive oil, garlic, za'atar if using, and a little parsley), brush onto the pitas, and warm in the oven for the final 2-3 minutes.
8. Garnish the shakshuka with parsley and serve with the herb pita.