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Shakshuka Eggs in a Pitta with Feta

Make shakshuka eggs in a pitta with feta, from the first ingredient to the finished dish.

1 serving · 11 ingredients · 3 steps

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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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