with eggs / pita / yogurt dip
This rustic vegetarian meal with eggs poached in a rich tomato sauce always gets great reviews from our community when we feature it on a meal plan. For a fun twist, we're serving this version alongside a tangy yogurt dip with romaine lettuce leaves and pita. This recipe was last featured in 2017.
- Cumin - 1/2 tsp
- Paprika - 1/2 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Bell peppers, any color - 1, diced
- Onions, medium - 1, diced
- Jalapenos - 2, seeds removed and diced (sub green bell peppers)
- Garlic - 3 cloves, chopped
- Green onions - 1 stalk, chopped, white and green parts separate
- Oil, cooking - 1 Tbsp
- Tomatoes, diced (28 oz / 794 g can) - 1 can
- Eggs - 4
- Yogurt, plain or Greek - 1 cup
- Garlic powder - 1/2 tsp
- Dill, dried - 1/2 tsp (sub dried oregano)
- Lemon zest - 1/2 tsp
- Mustard, Dijon - 1/2 tsp
- Lettuce, romaine - 12 leaves
- Pita bread - 4 rounds, wedges
- Make spice mix - Combine cumin, paprika, chili powder, and salt. (Can be done up to 5 days ahead)
- Bell peppers / Onions / Jalapenos / Garlic - Prep as directed. Combine bell peppers, onions, and jalapenos. Store garlic separately. (Can be done up to 5 days ahead of time)
- Make yogurt dip - Whisk together yogurt, garlic powder, dried dill, lemon zest, and mustard. (Can be done up to 3 days ahead)
- Green onions - Chop green onions. Store white and green parts separately. (Can be done up to 3 days ahead)
- Romaine - Separate leaves (these will be used for dipping, so the firm middle and inside leaves will hold up best). (Can be done 1 day ahead)
- Pita - Slice into wedges.
- Optional step if you want to toast your pita. Heat oven or toaster oven to 350F / 177C degrees. Toast pita for 5 to 7 minutes when oven has warmed up.
- Heat up a skillet or saute pan (choose one that has a lid) with oil over medium-high heat. Add bell peppers, onions, and jalapenos with some salt. Saute for ~6 minutes, until softened. Add white parts of green onions and garlic and saute for 1 minute more.
- Add diced tomatoes (including liquid) and spice mix. Saute for ~4 minutes to let flavors come together.
- Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
- While eggs cook, set romaine leaves, pita, and yogurt dip out on a platter.
- Top shakshuka with green parts of green onions and season eggs with some salt and pepper.
- Serve shakshuka with yogurt dip on the side. Dip romaine leaves in yogurt dip. Enjoy pita wedges in dip and use them to scoop up shakshuka.
Subbed zucchini for eggplant, also used fresh chopped tomatoes and cooked down. Delicious.0 Helpful
I cheated a little bit and used a premade tomato sauce I had in the freezer, since I was just making it for one I didn’t want to open a whole can of tomatoes. Very tasty!0 Helpful
This was good. I would have liked more veggies to balance out the amount of tomato, but it was flavorful and filling. We’ll make it again.0 Helpful
Yummy. We quadrupled the spice mix by accident but it tasted good. We also made 2 eggs/person. The yogurt sauce was a hard no for us; it was grainy and tasted a bit funny.0 Helpful
Yummy, but very soupy. I ran out of bread long before I finished the dish. I don't know if the yogurt dip really added anything. I don't think I'd make the dip again.0 Helpful
great-but it felt like it was missing something. Maybe feta cheese? I'll try again in the future!0 Helpful