Summer Pepper Shakshuka with Baked Eggs & Za'atar-Spiced Pitas

Summer Pepper Shakshuka

with Baked Eggs & Za'atar-Spiced Pitas

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Shakshuka is a popular North African dish featuring poached eggs. Instead of water, the eggs are poached in a flavorful sauce, usually comprised of tomatoes and peppers—both of which are at the height of ripeness in late summer. In this recipe, we’re simmering the vegetables, then poaching the eggs by baking the dish, resulting in the perfect consistency. In step 6, if you don’t have an oven-safe pan, don’t worry! Simply transfer the mixture to a baking dish before cracking the eggs into the sauce. Served with spiced pitas, this beautiful, wholesome meal is an amazingly delicious way to celebrate the closing of the season.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
fresh
ingredients
Summer Pepper Shakshuka with Baked Eggs & Za'atar-Spiced Pitas
Title
  • 2 Farm Eggs
  • 2 Pocketless Pitas
  • 2 Red Bell Peppers
  • 2 Sweet Peppers
  • 1 Beefsteak Tomato
  • 1 Red Onion
  • ½ lb Fingerling Potatoes
  • 1 large bunch Parsley
  • 2 Tbsps Tomato Paste
  • ½ cup Crumbled Feta Cheese
  • 1 Tbsp Shakshuka Spice Blend (Za'atar, Crushed Aleppo Pepper, Ground Sumac, Dried Thyme & Garlic Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut each pita into small triangles. Cut out and discard the stems, ribs and seeds of the bell peppers; large dice. Cut out and discard the stems of the sweet peppers; remove and discard the seeds. Thinly slice the sweet peppers into rings. Core and large dice the tomato. Peel and small dice the onion. Cut the potatoes into ¼-inch-thick rounds. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves.

Cook the potatoes:
2 Cook the potatoes:

In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Transfer to a bowl. Wipe out the pan.

Start the sauce:
3 Start the sauce:

In the pan used to cook the potatoes, heat 2 teaspoons of olive oil on medium-high until hot. Add the bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the tomato paste and ¾ of the spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the tomato paste is dark red and the spices are fragrant.

Finish the sauce:
4 Finish the sauce:

Add the tomato, sweet peppers, cooked potatoes, 2/3 of the parsley and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Season with salt and pepper to taste. (If your pan is not oven-safe, transfer the finished sauce to a baking dish.)

Toast the pitas:
5 Toast the pitas:

While the sauce cooks, place the pitas on a sheet pan. Drizzle with olive oil and season with salt, pepper and the remaining spice blend; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 5 to 7 minutes, or until lightly browned and fragrant. Remove from the oven and transfer to a serving dish, leaving the oven on.

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

Using a spoon, create 2 wells in the finished sauce. Crack an egg into each well; season with salt and pepper. Sprinkle the cheese over the sauce and eggs. Bake 6 to 8 minutes, or until the egg whites are set. Remove from the oven and let cool for 2 minutes. Garnish the baked shakshuka with the remaining parsley. Serve with the toasted pitas on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut each pita into small triangles. Cut out and discard the stems, ribs and seeds of the bell peppers; large dice. Cut out and discard the stems of the sweet peppers; remove and discard the seeds. Thinly slice the sweet peppers into rings. Core and large dice the tomato. Peel and small dice the onion. Cut the potatoes into ¼-inch-thick rounds. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves.

2 Cook the potatoes:

In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Transfer to a bowl. Wipe out the pan.

Start the sauce:
3 Start the sauce:

In the pan used to cook the potatoes, heat 2 teaspoons of olive oil on medium-high until hot. Add the bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the tomato paste and ¾ of the spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the tomato paste is dark red and the spices are fragrant.

4 Finish the sauce:

Add the tomato, sweet peppers, cooked potatoes, 2/3 of the parsley and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Season with salt and pepper to taste. (If your pan is not oven-safe, transfer the finished sauce to a baking dish.)

Finish the sauce:
Toast the pitas:
5 Toast the pitas:

While the sauce cooks, place the pitas on a sheet pan. Drizzle with olive oil and season with salt, pepper and the remaining spice blend; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 5 to 7 minutes, or until lightly browned and fragrant. Remove from the oven and transfer to a serving dish, leaving the oven on.

6 Bake the shakshuka & serve your dish:

Using a spoon, create 2 wells in the finished sauce. Crack an egg into each well; season with salt and pepper. Sprinkle the cheese over the sauce and eggs. Bake 6 to 8 minutes, or until the egg whites are set. Remove from the oven and let cool for 2 minutes. Garnish the baked shakshuka with the remaining parsley. Serve with the toasted pitas on the side. Enjoy!

Bake the shakshuka & serve your dish:
Browse Steps
1 of 6