Roasted Red Pepper Shakshuka with Pita
Inspired by techniques from America's Test Kitchen.
A fragrant Middle Eastern egg dish in a thick, smooth sauce of roasted peppers and tomatoes, topped with creamy feta and tangy olives.
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Method
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Equipment
- blender
- 30 cm frying pan with a lid
- rubber spatula
- small bowl
- large spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 522 kcal |
| Protein | 22 g |
| Carbohydrate | 47.3 g |
| of which sugars | 5.5 g |
| of which free sugars | 0.8 g |
| Fat | 28.1 g |
| of which saturates | 6.5 g |
| Fibre | 6.5 g |
| Salt | 6.66 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Sauce and serving
- 4 pita breads (about 20 cm)
- 800 g tinned whole peeled tomatoes, drained
- 450 g jarred roasted red peppers, drained
- 60 ml extra-virgin olive oil
- 4 garlic cloves, thinly sliced
Spices
- 1 tbsp tomato purée
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper
Eggs
- 8 large eggs
To finish
- 8 g fresh coriander, leaves and tender stems roughly chopped
- 28 g feta, crumbled
- 35 g pitted Kalamata olives, sliced
- 1
Prepare Pita. Cut 4 pita breads into wedges for serving, then cut about one-third of one pita into 1 cm pieces.
- 2
Blend Sauce. Blend the pita pieces, 800 g drained tinned whole peeled tomatoes and half of 450 g jarred roasted red peppers (drained) for 1-2 minutes until smooth; dice the remaining peppers into 5 mm pieces.
- 3
Soften Garlic. Heat 60 ml extra-virgin olive oil in a 30 cm frying pan over medium heat and cook 4 thinly sliced garlic cloves 1-2 minutes until golden.
- 4
Spice. Add 1 tbsp tomato purée, 2 tsp ground coriander, 2 tsp smoked paprika, 1 tsp ground cumin, ½ tsp fine salt and ¼ tsp each of ground black pepper and cayenne, cooking and stirring 1-2 minutes until rust-coloured.
- 5
Simmer. Add the smooth pepper and tomato purée along with the diced peppers and simmer 10-12 minutes, stirring often, until slightly thick (a spatula leaves a slow-closing trail); off the heat, make 8 shallow hollows (7 around the edge, 1 in the middle).
- 6
Add Eggs. Crack 8 large eggs into small bowls and carefully tip each into a hollow; spoon sauce over the edge of each egg white, bring back to a simmer over medium, cover and cook 4-5 minutes until the yolks film over, then 1-2 minutes more until the whites are softly set and each egg wobbles as one.
- 7
Finish. Off the heat, scatter 8 g chopped fresh coriander, 28 g crumbled feta and 35 g sliced Kalamata olives over the top; serve with the pita wedges.
Storage
Serve straight away. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
