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.