Shakshuka is something I never thought would go well in sandwich form. Yet, here we are, and Ive got enough for breakfast for at least a week or so.

Adding bell peppers heartens up the shakshuka even more, and it turns out that the pita is really good at holding the shakshuka and not making it too messy. I didn’t have za’atar on me, so I ended up mixing ground oregano, marjoram, sumac, and cumin (didn’t have any toasted sesame seeds, just raw); I should probably either buy or make it soon, because I definitely liked the flavor. 

Three Pepper Shakshuka Pitas With Feta and Za’atar

Ingredients

  • 3 T olive oil
  • half a small yellow onion, chopped
  • 2 cloves garlic, crushed, then minced
  • 2 to 3 bell peppers, cored and sliced thin (use any colors you like)
  • jalapeño, cored and sliced thin
  • .5 t cumin
  • 1 t smoked paprika (I used Spanish)
  • .25 t salt
  • 1 14 oz can crushed tomatoes (recipe recommends fire roasted if you can find them, I went with plain as they’re pretty expensive around here)
  • 6 eggs
  • .5 c crumbled feta
  • za’atar to taste (if you don’t have it, mix oregano, marjoram, sumac, cumin, and toasted sesame seeds)
  • pitas

Heat your olive oil in a large pan over medium high. Once warmed, add your onion and cook until it softens, about five minutes, followed by the crushed, minced garlic, and cook for another minute. Add your bell peppers and jalapeño and saute until they soften, about another five minutes, followed by the cumin, paprika, and salt, cooking for an additional minute.  Then, pour in your can of crushed tomatoes, along with half a can or so of water, and bring to a simmer.  Once simmering, reduce the heat to medium low and let simmer for about fifteen minutes, stirring occasionally and tasting to adjust the seasonings.

After fifteen minutes, make six shallow indentations in the sauce and crack your eggs into them. Cover and simmer for between 3 to 6 minutes depending on how you want your eggs; 3 to 4 minutes gets set whites and loose yolks, 5 to 6 for firmer yolks. Remove the cover and sprinkle with feta and za’atar.

If you’re going to eat these right away, warm your pitas, open them up, and scoop an egg and the surrounding sauce into the pita. If you want more garnish, add more feta and za’atar. 

If, however, you’re like me and you’re taking these to work, put the sauce into a container.  The morning that you’re going to eat them, put an egg and sauce in the pita, and reheat (either by warming up the sauce and pitas separately, or doing what I do and just tossing the thing in a microwave). 

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venneh:

This was a quick little experiment that I did, as I had some leftover feta, and a desire to try it marinated. So, I cut it up into cubes, put in some cumin, coriander, oregano, marjoram, and crushed red pepper in the layers of cubes, and poured the olive oil over it. The result was quite tasty, especially with the roasted olives.

Made this on a whim as I’ve been craving olives lately, and honestly, this recipe sounded pretty amazing to start with.  I added a few more spices, and upped both the Spanish and kalamata olive content as I wasn’t including black olives for this, and the way it turned out is utterly fantastic.

Roasted Olives
Lasts 4 to 5 lunches as a side

Ingredients

  • 10 oz pitted kalamata olives, drained
  • 10 oz garlic stuffed Spanish olives, drained
  • 7 large garlic cloves, minced
  • dash of thyme, marjoram, and oregano
  • 2 T lemon juice
  • .25 c olive oil
  • dash salt

Mix all the ingredients together in a small baking dish, and preheat your oven to 425 (mine was at 400).  Put your dish in, and roast at 400 for twenty minutes.  Let them cool, and then enjoy a nice snack!