Harissa Chickpea Shakshuka

with Za’atar Pita Wedges

30 MIN

2 Servings

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From the Test Kitchen

In our take on this vibrant Middle Eastern favorite, we’re nestling rich eggs between a hearty mix of chickpeas, peppers, and onion simmered in our smoky harissa and tomato-based sauce. For even more dynamic flavor, we’re quickly infusing olive oil with herby za’atar to drizzle over our pan-toasted pita bread—perfect for scooping up the sauce.

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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
1 14-Ounce Can Whole Peeled San Marzano Tomatoes
1 7.75-Ounce Can Chickpeas
2 Pocketless Pitas
1 Red Onion
4 oz Sweet Peppers
2 cloves Garlic
1 bunch Mint
1 Tbsp Red Harissa Paste
1½ oz Feta Cheese
1 oz Sliced Roasted Red Peppers
1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the roasted peppers. Pick the mint leaves off the stems.

2 Make the za’atar oil:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add half the za’atar. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan.

3 Cook the vegetables:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced sweet peppers. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

4 Start the shakshuka:

Add the harissa paste and chickpeas to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and chopped roasted peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

5 Make the pita wedges:

Heat a separate dry, medium pan (nonstick, if you have one) on medium-high until hot. Working one at a time, add the pitas. Cook 1 to 2 minutes per side, or until heated through and pliable. Carefully transfer to a work surface and brush or drizzle with the za’atar oil. Cut into equal-sized wedges.

6 Finish the shakshuka & serve your dish:

Using a spoon, create 2 shallow wells in the center of the shakshuka. Carefully crack an egg into each well. Cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished shakshuka garnished with the cheese (crumbling before adding), mint leaves (tearing just before adding), and remaining za’atar. Serve with the pita wedges on the side. Enjoy!