Harissa Chickpea Shakshuka with Za’atar Pita Wedges
Customer Favorite

Harissa Chickpea Shakshuka

with Za’atar Pita Wedges

Group Created with Sketch. 30 min
Vegetarian Plant-Forward Mediterranean Diet i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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In our take on this vibrant Middle Eastern favorite, we’re nestling rich eggs between a 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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ingredients
Harissa Chickpea Shakshuka with Za’atar Pita Wedges
Title
  • 2 Pasture-Raised Eggs
  • 2 Pocketless Pitas
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 1 15.5 -Ounce Can Chickpeas
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Red Onion
  • 1 bunch Mint
  • 1 Tbsp Red Harissa Paste
  • 1½ oz Feta Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
Prepare the ingredients:
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. 

Make the za’atar oil:
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 (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan. 

Cook the vegetables:
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. 

Start the shakshuka:
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 crushed 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. Taste, then season with salt and pepper if desired.

Make the pita wedges:
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. 

Finish the shakshuka & serve your dish:
6 Finish the shakshuka & serve your dish:

Using a spoon, create two shallow wells in the center of the shakshuka. Carefully crack an egg into each well. Cover the pan with foil and cook on medium-high 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) and mint leaves (tearing just before adding). Serve with the pita wedges on the side. Enjoy! 

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Prepare the ingredients:
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 (you will have extra). Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan. 

Make the za’atar oil:
Cook the vegetables:
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 crushed 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. Taste, then season with salt and pepper if desired.

Start the shakshuka:
Make the pita wedges:
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 two shallow wells in the center of the shakshuka. Carefully crack an egg into each well. Cover the pan with foil and cook on medium-high 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) and mint leaves (tearing just before adding). Serve with the pita wedges on the side. Enjoy! 

Finish the shakshuka & serve your dish: