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10-Minute Baked Shakshukapita Stuffed Pita Bowls

Tunisian Fusion, Fast Comfort Food, Stuffed Pita Bowls

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10-Minute Baked Shakshukapita Stuffed Pita Bowls

Tunisian Fusion, Fast Comfort Food, Stuffed Pita Bowls

PREP TIme 5 min
Sauce Cook Time 5 min
Bake Time 4 minutes (runny yolk) / 7 minutes (set yolk)
TOTAL TIME ~10 min
Yield: 6 Servings (6 Individual Stuffed Shakshukapitas)
Difficulty Super Easy & Fast (Kid-Friendly)

Ingredients

  • Base & Assembly: 6 fresh pitas, 6 fresh eggs, crumbled feta cheese, olive oil, bagel spice blend/sesame seeds, Maldon sea salt, black pepper.

  • Quick Shakshuka Sauce (Serves 6): 1/4 cup olive oil, 1 tsp salt, 1 tsp sweet paprika, 1/2 tsp cumin, caraway seeds (optional).

  • Vegetables & Liquids: 3 sliced tomatoes, 1 red bell pepper, 1 long green chili pepper, 1 sliced onion, 3 garlic confit cloves, 4 tbsp tomato paste, Mutti tomato passata, 1 tsp sugar, 1 tsp sweet chili sauce, 3/4 cup water.

  • Garnish: Chopped cilantro or parsley.

Method

  1. 01

    Carve Pita Bowls: Cut a circular opening on top layer of pita to create a sturdy bowl.
  2. 02

    Sauté & Reduce: Sauté onion with salt, paprika, cumin, and caraway in olive oil. Add tomatoes, peppers, and garlic confit; cook 2–3 mins.
  3. 03

    Simmer Sauce: Stir in tomato paste, Mutti puree, sugar, sweet chili, and 3/4 cup water. Simmer 5 mins.
  4. 04

    Assemble & Bake: Fill pita bowls with sauce and feta. Crack an egg in center well. Bake at 160°C for 4 mins (runny yolk) or 7 mins (set yolk).
  5. 05

    Garnish: Top with cilantro/parsley and feta; serve immediately while crispy outside and soft inside.

Step by step

Clear process images displayed in the same order as the method.

Cut a circular opening on top layer of pita to create a sturdy bowl. 1
Carve Pita Bowls:

Cut a circular opening on top layer of pita to create a sturdy bowl.

Sauté onion with salt, paprika, cumin, and caraway in olive oil. Add tomatoes, peppers, and garlic confit; cook 2–3 mins. 2
Sauté & Reduce:

Sauté onion with salt, paprika, cumin, and caraway in olive oil. Add tomatoes, peppers, and garlic confit; cook 2–3 mins.

Stir in tomato paste, Mutti puree, sugar, sweet chili, and 3/4 cup water. Simmer 5 mins. 3
Simmer Sauce:

Stir in tomato paste, Mutti puree, sugar, sweet chili, and 3/4 cup water. Simmer 5 mins.

Fill pita bowls with sauce and feta. Crack an egg in center well. Bake at 160°C for 4 mins (runny yolk) or 7 mins (set yolk). 4
Assemble & Bake:

Fill pita bowls with sauce and feta. Crack an egg in center well. Bake at 160°C for 4 mins (runny yolk) or 7 mins (set yolk).

Top with cilantro/parsley and feta; serve immediately while crispy outside and soft inside. 5
Garnish:

Top with cilantro/parsley and feta; serve immediately while crispy outside and soft inside.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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