SHAKSHUKA PITA RECIPES

SHAKSHUKA PITA PIZZA | TOUFAYAN BAKERIES | PITA BREAD BAKERY

Shakshuka Pita Pizza | Toufayan Bakeries | Pita Bread Bakery image

Shakshuka pita pizzas are fast and simple to prepare, especially when your in the mood for a quick and delicious bite! Recipe courtesy of balancedkitchen.com

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 8

Ingredients

4 toufayan whole wheat pitas
4 eggs
1 cup marinara sauce or basic tomato sauce
1 cup crumbled feta or shredded mozzarella (or both and let everyone top their own)
1-2 cups baby spinach, chopped (optional)
1/2 tsp cumin
1/2 tsp sweet paprika
Salt and pepper, to taste

Steps:

Preheat your oven on the (high) broil setting. Arrange a rack in the middle of the oven. Place a baking sheet in the oven to preheat along with the oven.
In a small pot or a bowl, heat your marinara sauce, along with the cumin and paprika, on the stove or in the microwave.
Meanwhile, lay out your pitas. If they are sort of scooped, place it so the scoop is up as this will help hold the egg in place.
When the sauce is hot, spoon ¼ cup out onto each pita and spread it out. Sprinkle your cheese of choice on top, but especially around the edges, which will help to create a barrier for the egg as well.
If are having spinach, sprinkle that around the edges as well.
Crack your eggs into the middle of the pitas. Sprinkle with salt and pepper.
Take your baking sheet out of the oven and top with a piece of parchment paper. Gently and carefully move your pitas onto the baking sheet.
Broil for 7-8 minutes or until the egg white is set but the yolk is still runny. Put each pizza onto a plate, cut into four pieces, and serve immediately.

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize 4 Servings, SodiumContent , SugarContent , TransFatContent

SHAKSHUKA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Shakshuka Recipe | Food Network Kitchen | Food Network image

Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced
1/4 small bunch cilantro, leaves and tender stems separated, chopped
2 small cloves garlic, thinly sliced
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch red pepper flakes
Kosher salt and freshly ground pepper
1 15-ounce can whole peeled tomatoes, crushed by hand
4 large eggs
Warm pita bread, for serving

Steps:

Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

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