Israelis put everything in a pita and they sure love their Shakshuka. This Pita Shakshuka is the ultimate combo, the perfect creative twist that merges two favorite foods. Originally intended as a way to eat shakshuka on the go, you should beware of the mess. It is not the easiest food to eat cleanly, but it sure is delicious.
We’re providing the recipes for both the homemade pita and the fresh shakshuka, but feel free to use your favorite store bought pita.
Ingredients
Servings 1 servings
For the Pita
- 2 1/2 cups water 600 ml
- 1 1/2 tablespoons dry yeast 15 gr
- 3 tablespoons sugar 35 gr
- 7 cups white flour 1 kg
- 5 tablespoons olive oil
- 1 tablespoon salt
For the Shakshuka
- 3-4 whole tomatoes
- 3-4 cloves garlic
- ½ fresh chili pepper
- Olive oil
- Sea salt
- 2 eggs
- Parsley
- Prepared tahini for serving, if desired
Nutritional Facts
Nutrition Facts
Pita Shakshuka
Amount per Serving
Calories
647
% Daily Value*
Fat
32
g
49
%
Saturated Fat
6
g
38
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
18
g
Cholesterol
327
mg
109
%
Sodium
1741
mg
76
%
Potassium
1247
mg
36
%
Carbohydrates
70
g
23
%
Fiber
8
g
33
%
Sugar
14
g
16
%
Protein
25
g
50
%
Vitamin A
3767
IU
75
%
Vitamin C
86
mg
104
%
Calcium
128
mg
13
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In the bowl of a mixer, put water, yeast and sugar and let them sit for 15 minutes.
- Add flour, oil and salt and knead with a dough hook on medium speed for 12 minutes.
- Cover and let rise for about one hour until the dough has doubled in volume.
- Divide the dough into 15 to 20 balls (depending on the size of the pita bread you like) and form each dough into a beautiful round ball. Let the balls rest on the counter, covered, for 10 minutes.
- Flatten each ball of dough into a thin, uniform pita, using a rolling pin. About ¼-inch thick. Place the rolled pita doughs to rest on a towel, covered, for 20 min.
- Heat up a pan on medium heat for 3-4 minutes.
- Transfer the pita to the pan, flip the pitas every 20 sec until a big pocket has formed.
- When the pitas are ready, place them in a box covered with a towel so they will keep their softness.
- Make the shakshuka. Cut the tomatoes into medium size chunks.
- Slice the garlic cloves and the chili as thin as you can.
- Heat up a pan with olive oil. Add the garlic and the chili. Cook for 1-2 minutes.
- Add tomatoes and salt. Cook until the tomatoes start to melt into a sauce.
- Make wells in the sauce. Add the eggs and cover the pan. Cook for 3-5 min (depends if you like the yolks runny or not). Decorate with chopped parsley.
- Cut the pita open and add the shakshuka in serve with tahini over top if desired.
