EXPLORE:

Shakshuka with feta and toasted pita
Our Nutritionist's Favorite

Shakshuka with feta and toasted pita

Vegetarian

2 Servings, 570 Calories/Serving

30 – 45 Minutes

Your guests will gush over this North African shakshuka, packed with protein. Make this vegetarian breakfast-for-dinner in a cast-iron skillet, if you have one.

In your bag

  • 1 yellow onion
  • ½ cup roasted red peppers
  • 1 or 2 cloves peeled fresh garlic
  • Shakshuka spice blend (coriander - cumin - sweet smoked paprika)
  • ½ teaspoon Marash chile flakes (optional)
  • 1 cup diced tomatoes
  • ¼ pound leafy greens (such as spinach or baby kale)
  • 4 pasture-raised organic eggs
  • 2 whole wheat pita breads
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ¼ cup crumbled feta

Chef's Tip

If you are making this for 4 servings, you’ll achieve the best results by cooking the dish in 2 large frying pans. Alternatively, use a single pan, cook 4 eggs in the shakshuka as directed, and fry the remaining 4 eggs separately: In a medium frying pan over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Crack the 4 eggs into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to individual bowls with the shakshuka.

Ingredient IQ

Marash chile flakes hail from southeastern Turkey and are close cousins of Aleppo chile flakes from nearby Syria. Both types are floral, fragrant, and mild—rather like ordinary red chile flakes on steroids. We love to sprinkle them into tomato sauces like this one to give them a mild kick.

Nutrition per serving

Instructions

1

Cook the onion and peppers

  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and peppers, season with salt and pepper, and cook, stirring occasionally, until the onion softens and begins to caramelize, 8 to 10 minutes.
While the onion and peppers cook, prepare the garlic.

2

Prep the garlic; finish the shakshuka

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
To the pan with the onion, stir in the garlic, shakshuka spice blend, and as many Marash chile flakes as you like and cook until fragrant, about 1 minute. Add the tomatoes and ½ cup [1 cup] water; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce thickens, 5 to 8 minutes. Working in batches if needed, stir in the greens and cook until just wilted, 1 to 2 minutes. Season to taste with salt and pepper. With the back of a spoon, form 4 [8] wells in the sauce and crack an egg into each well. Cover and cook until the whites have set and the yolks are runny, 3 to 5 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season lightly with salt and pepper.
While the eggs cook, prepare the pita breads.

3

Warm the pita breads

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster.
While the pita breads toast, prepare the garnish.

4

Prep the garnish

  • Strip the parsley leaves from the stems; coarsely chop the leaves.

5

Serve

Transfer the eggs and sauce to individual bowls and garnish with the parsley and feta. Serve with the pita breads.

Kids Can!

  • Measure the onion and garlic.
  • Strip the parsley leaves from the stems.
  • Garnish the shakshuka and serve the meal.

Calories: 570, Protein: 23g (46% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 320mg (107% DV), Sodium: 770mg (32% DV), Carbohydrates: 57g (19% DV), Total Sugars: 10g, Added Sugar: 0g (0% DV).
Contains: Milk, Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.