Shakshooka is my favorite thing to eat when I’m in Israel (and one of my all-time favorite words, c’mon say it- shak-shook-a!). It’s basically eggs poached in a tomato-onion sauce, and it’s the perfect anytime meal: Breakfast, lunch, dinner- it always works. My version offers individual shakshookas (shakshooklets) , prepared in toasty pita bread cups and are cooked in the oven. Serving suggestion: Top with crumbled feta, chopped olives, and/or a sprinkling of za’atar spice for the full middle eastern taste experience. B’Tayavon! (Bon Appetit! in Hebrew).
3 regular sized pita pockets, each side of pita separated from the other. So that you’re left with 6 pita halves
1 small onion, chopped (about 3/4 cup)
1/2 red pepper, chopped (about 1/2 cup)
1 14.5 oz can of diced tomatoes or 5 diced fresh tomatoes
Pinch of red pepper flakes (optional)
Salt & Pepper, to taste
6 large eggs
1. Preheat oven to 375F. Spray 6 oven-proof ramekins, or a 6 cup extra large muffin tin (AKA Texas muffins) with Pam. Fit each pita half in each cup, toast in preheated oven for 5 minutes.
2. Meanwhile in a large skillet heat olive oil over medium high heat. Add chopped onion and sauté for about a minute. Add chopped red pepper and sauté together with the onions for 3-4 minutes, or until red pepper is tender and the onion is golden brown around the edges. Add diced tomatoes and mix together, reduce heat and let simmer for 8-10 minutes. If you’d like add a pinch of pepper flakes and salt and pepper as you wish.
3. Place heaping spoonfuls of tomato mixture in the pita cups, so that they are 2/3’s full, make a well in the center for the egg . One by one, crack the eggs into a ramekin or a small bowl, and then gently slip into the pita cups on top of the tomato-pepper sauce.
4. Place in oven and cook for 18-20 minutes or until egg is set ( yolk will still be runny) and the tomato sauce is bubbling. Allow to cool for a minute or two and then carefully remove from ramekin or muffin tin, plate, garnish (if desired) and enjoy hot.