Shakshouka Pita Pocket
Lately, mealtimes have become extra special in our home. Our baby just started trying real food, and it’s been the sweetest thing ever watching her explore different flavors and textures! This Shakshouka Pita Pocket is super easy and you probably already have all the ingredients in your kitchen. It’s low stress and and a family favorite!
Note: I don’t cook with exact measurements. These recipes are meant to be felt, tasted, and adjusted-measure with your heart and eyes like I do!
Ingredients List
olive oil
chopped onions
diced red bell pepper
garlic cloves, minced
paprika
ground cumin
salt & pepper
canned diced tomatoes (1 can)
eggs
spinach (optional)
fresh parsley and cilantro
pita bread
Directions
heat olive oil in a frying pan over medium heat- add onions and cook until soft
stir in bell peppers and garlic, cook until fragrant
add paprika, ground cumin, and stir for a few seconds
pour in the canned diced tomatoes, season with salt and pepper-adjust as needed
let the sauce simmer and thicken just a little
once thickened, crack the eggs in, cover and cook until the eggs are done (my husband prefers runny)
remove from heat and sprinkle the fresh chopped parsley and cilantro
warm the pita bread, slice down the middle to create a pita pocket
scoop in the egg and sauce and enjoy warm
This one’s super easy and doesn’t require much!
Let me know if you make it @homewiththekeys!