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Breakfast recipe

Smoky Tomato Pepper Shakshuka Pittas with Coriander

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Soft eggs baked in a smoky tomato, pepper, and chickpea sauce with warm pittas for scooping.

Start planningStart cookingIngredients
35 min510 kcal4 base servingsBreakfastBrunchFamily FriendlyOne Pan
ContainsEgg
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: eggs, chickpeas, red peppers, pitta breads

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Keep the heat moderate after adding the eggs so the sauce does not catch before the whites set.

Tomato Pepper Shakshuka Pittas plated and ready to serve.

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Ingredients

What you need

  • 8 eggs
  • 1 tin chickpeas
  • 2 tins chopped tomatoes
  • 2 red peppers
  • 1 onion
  • 2 cloves garlic
  • 4 pitta breads
  • 15g coriander
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp olive oil

You'll also need

wide lidded frying pan, toaster or grill, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Tomato Pepper Shakshuka Pittas cooking step 1: Prep the vegetables.
    Step 1

    Prep the vegetables

    Finely chop the onion, slice the peppers into thin strips, grate the garlic, drain the chickpeas, and roughly chop the coriander stalks and leaves separately.

    10 min
  2. Tomato Pepper Shakshuka Pittas cooking step 2: Soften the peppers.
    Step 2

    Soften the peppers

    Heat the olive oil in a wide lidded frying pan over a medium heat. Cook the onion and peppers for 8-10 minutes, stirring often, until softened and starting to colour at the edges.

    10 min
  3. Tomato Pepper Shakshuka Pittas cooking step 3: Build the sauce.
    Step 3

    Build the sauce

    Stir in the garlic, coriander stalks, smoked paprika, and cumin for 1 minute. Add the chopped tomatoes and chickpeas, season lightly, and simmer uncovered for 8 minutes until thickened. Add a small pinch of sugar only if the tomatoes taste sharp.

    9 min
  4. Tomato Pepper Shakshuka Pittas cooking step 4: Add the eggs.
    Step 4

    Add the eggs

    Make 8 small wells in the sauce. Crack an egg into each well, cover the pan, and cook for 6-8 minutes until the whites are set and the yolks are still a little soft.

    8 min
  5. Tomato Pepper Shakshuka Pittas cooking step 5: Warm the pittas.
    Step 5

    Warm the pittas

    While the eggs cook, toast or grill the pittas for 2-3 minutes until warm and lightly puffed, then cut each one into wedges.

    3 min
  6. Tomato Pepper Shakshuka Pittas cooking step 6: Finish and serve.
    Step 6

    Finish and serve

    Scatter the coriander leaves over the shakshuka. Serve the pan at the table with the warm pitta wedges for scooping.

    2 min