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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This soup honestly seems like the perfect end of summer/edging into fall thing. It takes advantage of the last of the fresh tomatoes and perfectly roasts them, adds in bacon, and makes it perfectly savory. Plus, it doesn’t require a lot of watching, which is another bonus as it gets colder out.

Roasted Tomato Bacon Soup
Lasts appx 4 lunches as a main

Ingredients

  • 2 lbs roma tomatoes, sliced in half (I used farmer’s market San Marzanos that were on sale)
  • 2 t olive oil
  • 6 strips bacon, chopped (whoops, forgot to chop them when cooking them, still worked; go thick cut farmer’s market bacon if you can)
  • 1 small white onion, chopped (or half a medium one like I used)
  • 5 large cloves garlic, minced
  • 1.5 c chicken stock
  • 1 T smoked paprika
  • 1 bay leaf
  • 2/3 c heavy whipping cream

Preheat your oven to 400 degrees while you half your tomatoes, and put them on a foil lined sheet. Drizzle with olive oil, pepper, and sea salt, and roast for about an hour, until the tomatoes are tender and wrinkled. (see pic 2). 

While all this is happening, heat a stockpot over medium heat, and cook to desired doneness (I usually go for mediumish, I like my bacon softer). Remove the bacon, and keep the fat in the pot, and add the onion in, cooking for about five minutes, until soft and almost translucent. Then add in the garlic, and cook an additional minute. 

Add in everything except the heavy cream (chicken stock, paprika, bacon, roasted tomatoes), and bring to a boil before reducing to a simmer over medium low. Simmer for 15 to 20 minutes, to reduce slightly.

If you have an awesome immersion blender (thanks again paintboxsoapworks!), use it here to puree to a single smooth consistency. If you don’t, use your blender and blend in batches. Either way, once pureed, add the cream to the pot and stir until smooth.  And then, enjoy the roasted tomato bacony goodness!

I haven’t made this in a while, and frankly, one of my friends on Facebook making it again as I was making my shopping list definitely inspired this.  The meal itself is also pretty cheap, as all you need is a large can of whole tomatoes, half a dozen eggs, jalapenos and garlic, and a few spices.  

Shakshuka
Lasts 3.5 lunches as a main

Ingredients

  • .25 c olive oil
  • 3 jalapenos, chopped fine
  • 1 small onion, chopped fine
  • 8 cloves garlic, sliced
  • 1 t ground cumin
  • 1 T paprika
  • 1 28 oz can whole tomatoes (do not drain)
  • .5 c water
  • salt
  • 6 eggs
  • .5 c feta cheese
  • Naan, to serve (I bought garlic naan because I didn’t want to make it from scratch, lol)

Heat your olive oil over medium high heat in a skillet, adding your jalapenos and onion and cooking until soft and golden brown (about five minutes).  I accidentally didn’t add the onion until I added the spices, as you see.  Whoops.  Add your garlic, paprika, and cumin, and cook, stirring frequently until the garlic gets soft (about another two minutes).

Take your can of tomatoes and in a medium bowl, hand crush them.  Add the crushed tomatoes and the half cup of water to the skillet. Reduce the heat to medium, and simmer, stirring here and there, until the sauce has thickened slightly (about fifteen minutes).  Season with salt (whoops, forgot this too).

Crack the eggs over the sauce and cover, cooking the eggs just until the yolks set (about five minutes). Once the yolks are set, take a spoon and cover the whites in tomato sauce, making sure not to disturb the yolks. Sprinkle the feta over the shakshuka, and have a plate of warm naan on hand to dip in the sauce!