Breakfast

Shakshuka

with Marinated Feta & Za'atar Pitas

35 MIN

$14.99 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 peppers and onion simmered in our smoky harissa-tomato sauce. For even more dynamic flavor, we’re topping it with punchy marinated feta, then serving it with toasted za'atar pita bread—perfect for scooping up every saucy bite.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

590 Cals (est.)

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fresh

ingredients

2 Pasture-Raised Eggs
1 14-Oz Can Whole Peeled Tomatoes
2 Pocketless Pitas
1 Bell Pepper
1 Yellow Onion
1 Jalapeño Pepper
1 bunch Parsley
1½ oz Feta Cheese
2 cloves Garlic
1½ Tbsps Red Harissa Paste
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)

step-by-step

instructions

1 Prepare the ingredients & marinate the feta

Preheat the oven to 400°F. Wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Finely chop the parsley leaves and stems. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place the tomatoes in a bowl; gently break apart with your hands. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the chopped parsley, a large pinch of the za’atar, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Add the feta (crumbling before adding) and stir to coat. Set aside to marinate, stirring occasionally.

2 Make the pita wedges

Line a sheet pan with foil. Place the pitas on the foil. Drizzle with olive oil and sprinkle with the remaining za’atar. Turn to coat. Bake 5 to 7 minutes, or until lightly browned. Carefully transfer to a cutting board and cut into equal-sized wedges.

3 Start the shakshuka

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper, diced onion, and as much of the diced jalapeño pepper as you’d like. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the chopped garlic, harissa paste, and as much of the red pepper flakes as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly thickened.

4 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 topped with the marinated feta. Serve the pita wedges on the side. Enjoy!

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