Egg and tomato shakshuka



15 min


30 min



Egg and tomato shakshuka

Egg and tomato shakshuka. (Photo, Sian Richards.)

Serve up a Middle-Eastern-inspired dish for dinner tonight. It's a one-pot wonder so flavourful, everyone will be dipping in for seconds immediately.


  • 2 large pita
  • 1 tbsp olive oil
  • 2 tsp za'atar
  • 3 cups grape tomatoes
  • 1 coarsely chopped onion
  • 2 tsp butter
  • 1 tsp all-purpose flour
  • 1/4 tsp granulated sugar
  • 1/4 tsp salt
  • 4 eggs
  • 1 tbsp crumbled feta
  • 2 tsp chopped parsley


  • POSITION rack in top third of oven. Preheat broiler. Brush pitas with olive oil. Cut each pita into 8 wedges and arrange on a baking sheet. Season with 1 tsp za’atar. Broil in top third of oven until toasted, 1 to 2 min. Transfer to a rack to cool.
  • PULSE tomatoes and onion in a food processor until finely chopped but not puréed. Melt butter in a large oven-safe frying pan over medium-high. Stir in flour, granulated sugar and salt. Cook for 1 min, then stir in tomato mixture and 1 tsp za’atar. Season with fresh pepper. Gently boil until sauce thickens, 6 to 8 min. Make 4 wells in tomato mixture with the back of a spoon, then crack 1 egg into each well. Sprinkle with crumbled feta. Transfer pan to oven.
  • BROIL in top third of oven until eggs are set but yolks are still runny, 3 to 4 min. Remove from oven and sprinkle with chopped parsley. Serve with pita chips.

Nutrition (per serving)

  • Calories
  • 255,
  • Protein
  • 11 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 12 g,
  • Fibre
  • 3 g,
  • Sodium
  • 430 mg.
  • Excellent source of
  • Folate

Ingredient tip: Za’atar is a blend of thyme, sumac and sesame.