Lunch

Shakshuka Eggs in a Pitta with Feta

Name: Shakshuka Eggs in a Pitta with Feta
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 tsp (5 g) Olive oil; 40 g Onion; 60 g Red pepper; 150 g Chopped tomatoes, tinned; Half a teaspoon Ground cumin; Half a teaspoon Paprika; 2 large, about 110 g Egg; 1 pitta, about 60 g Wholemeal pitta; 20 g Feta; A few sprigs Fresh parsley; To taste Salt

Two eggs poached in a quick tomato and pepper sauce with cumin, spooned into a wholemeal pitta with crumbled feta. 25 g of protein for 473 kcal.

Calories: 473kcal
Protein: 25g
Fat: 21g
Carbs: 43g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Shakshuka Eggs in a Pitta with Feta, plated and ready to serve. — The finished recipe. Shakshuka Eggs in a Pitta with Feta

Ingredients 1 to 6 for shakshuka eggs in a pitta with feta arranged separately on a dark worktop. — Ingredients 1 to 6. 1 tsp (5 g) Olive oil. 40 g Onion. 60 g Red pepper. 150 g Chopped tomatoes, tinned (Just under half a tin. Freeze the rest or double the sauce for tomorrow.). Half a teaspoon Ground cumin. Half a teaspoon Paprika

Ingredients 7 to 11 for shakshuka eggs in a pitta with feta arranged separately on a dark worktop. — Ingredients 7 to 11. 2 large, about 110 g Egg. 1 pitta, about 60 g Wholemeal pitta. 20 g Feta. A few sprigs Fresh parsley. To taste Salt

Shakshuka Eggs in a Pitta with Feta, preparation step 1: Soften the chopped onion and pepper in the oil for five minutes. Add the spices, salt and the tomatoes and simmer for five more, until the sauce is thick enough to hold a spoon track. — Step 1. Soften the chopped onion and pepper in the oil for five minutes. Add the spices, salt and the tomatoes and simmer for five more, until the sauce is thick enough to hold a spoon track.

Shakshuka Eggs in a Pitta with Feta, preparation step 2: Make two hollows and crack an egg into each. Cover the pan and cook for four minutes for runny yolks, six for set. — Step 2. Make two hollows and crack an egg into each. Cover the pan and cook for four minutes for runny yolks, six for set.

The finished shakshuka eggs in a pitta with feta. — Step 3. Warm the pitta and split it. Spoon the sauce in, slide the eggs in on top, and crumble the feta over with the parsley. Eat over a plate.

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Ingredients

Olive oil1 tsp (5 g)
Onion40 g
Red pepper60 g
Chopped tomatoes, tinned150 g
Just under half a tin. Freeze the rest or double the sauce for tomorrow.
Ground cuminHalf a teaspoon
PaprikaHalf a teaspoon
Egg2 large, about 110 g
Wholemeal pitta1 pitta, about 60 g
Feta20 g
Fresh parsleyA few sprigs
SaltTo taste

Method

Soften the chopped onion and pepper in the oil for five minutes. Add the spices, salt and the tomatoes and simmer for five more, until the sauce is thick enough to hold a spoon track.
Make two hollows and crack an egg into each. Cover the pan and cook for four minutes for runny yolks, six for set.
Warm the pitta and split it. Spoon the sauce in, slide the eggs in on top, and crumble the feta over with the parsley. Eat over a plate.

Worth knowing

The sauce has to be thick before the eggs go in, or they float and cook unevenly.
Feta at 20 g is a seasoning rather than a topping. It is 22% fat and the sauce needs little of it.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.