Middle Eastern Shakshuka Pita Pockets (Middle Eastern/Lunch)

My favorite food memory from traveling through Israel was discovering a small café in Tel Aviv that served shakshuka in freshly baked pita pockets. The owner explained this was his modern twist on two classics – portable shakshuka perfect for busy workers who couldn’t sit for a leisurely breakfast.

These pita pockets transform traditional shakshuka into a handheld meal, with the bread soaking up the flavorful tomato sauce while preserving the runny yolk experience that makes shakshuka so beloved. It’s a satisfying lunch that brings Mediterranean sunshine to any workday.

Ingredients:

• 4 whole wheat pita pockets
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup Greek yogurt

Instructions:

1. Preheat oven to 350°F (175°C)
2. Wrap pita bread in foil and warm in oven for 5-10 minutes
3. Heat olive oil in a large skillet over medium heat
4. Add onion and bell pepper, sautéing until softened, about 5 minutes
5. Add garlic and cook for 30 seconds until fragrant
6. Stir in cumin, paprika, coriander, and cayenne
7. Add crushed tomatoes, tomato paste, salt, and pepper
8. Simmer for 5-7 minutes until slightly thickened
9. Using a spoon, create 4 wells in the sauce
10. Crack an egg into each well
11. Cover and cook over low heat for 5-7 minutes until whites are set but yolks are still runny
12. Remove from heat and sprinkle with feta cheese
13. Cut pitas in half to form pockets
14. Spread a small amount of Greek yogurt inside each pita half
15. Carefully spoon an egg with surrounding sauce into each pita pocket
16. Garnish with fresh herbs and serve immediately

Note: For meal prep, prepare the tomato sauce ahead of time and refrigerate. When ready to serve, reheat the sauce, add the eggs, and proceed with the recipe. If transporting for lunch, consider fully cooking the eggs to prevent messiness. The sauce also works beautifully as a base for other proteins like grilled halloumi cheese or chickpeas.