Writer. Cook. Chocolatier. Celebrationist.

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).

Ingredients:

3 regular sized pita pockets, each side of pita separated from the other.  So that you’re left with 6 pita halves

1 tbsp. extra virgin olive oilAll shak-shooked up

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

Directions

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.

 

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack