Egg and tomato shakshuka

Prep 15 min
Total 30 min
Serves 4



large pita
1 tbsp
2 tsp
3 cups
grape tomatoes
coarsely chopped onion
2 tsp
1 tsp
all-purpose flour
1/4 tsp
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.

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


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