“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Shakshuka. Shakshuka is a dish that has been on my list of recipes to blog about for a long time now. When I first heard about shakshuka, a dish in which eggs are poached in a seasoned tomato sauce, I was not enthusiastic (as I have blogged about before, I tend to be a bit of an egg purist), but the dish just kept showing up in different places and was mentioned by chefs and bloggers that I respect and admire. So finally I decided to push myself out of my comfort zone and give it a shot. And, of course, it was delicious and super simple to make—a win, win!
But today I want to share with you and even simpler meal that I am calling Shakshuka Pizza. This is one of those meals that is great for a crazy weeknight when you have about 15 minutes to get dinner on the table but everyone is sick of quesadillas and grilled cheese.
I love it because it is nutritious with its vegetables, protein, and whole grains (thanks to the Toufayan whole wheat pitas); super quick and easy to make; really delicious; and flexible enough that each person can make it his/her own.
Now, if you aren’t a pita bread household, I want to take a minute to share why I always keep pitas on hand. The first reason is that they freeze really well and defrost really quickly, so I know I can always fall back on them. Another is that, at least for my kids, the fact that they are a pocket means that anything that goes into them is already more fun than a normal sandwich, which means they are a means to a vegetable-packed end. I also love them because they are very versatile from sandwiches to pizzas to serving as a dip scooper to becoming an easy and healthy cracker option when toasted. The possibilities are endless!
So now that I’ve convinced you to go out and grab some pitas (if you weren’t already a pita fan), when you do go to the store, definitely check out Toufayan Bakeries, which is family-owned here in the U.S. They use old-world recipes with quality, wholesome ingredients and are naturally cholesterol free and trans fat free. You can find them nationwide (here’s where you can find them close to you).
- 4 toufayan whole wheat pitas
- 4 eggs
- 1 cup marinara sauce or use my basic tomato sauce
- 1 cup crumbled feta or shredded mozzarella (or both and let everyone top their own)
- 1-2 cups baby spinach, chopped (optional)
- ½ teaspoon cumin
- ½ teaspoon sweet paprika
- Salt and pepper, to taste
- Preheat your oven on the (high) broil setting. Arrange a rack in the middle of the oven. Place a baking sheet in the oven to preheat along with the oven.
- In a small pot or a bowl, heat your marinara sauce, along with the cumin and paprika, on the stove or in the microwave.
- Meanwhile, lay out your pitas. If they are sort of scooped, place it so the scoop is up as this will help hold the egg in place.
- When the sauce is hot, spoon ¼ cup out onto each pita and spread it out. Sprinkle your cheese of choice on top, but especially around the edges, which will help to create a barrier for the egg as well.
- If are having spinach, sprinkle that around the edges as well.
- Crack your eggs into the middle of the pitas. Sprinkle with salt and pepper.
- Take your baking sheet out of the oven and top with a piece of parchment paper. Gently and carefully move your pitas onto the baking sheet.
- Broil for 7-8 minutes or until the egg white is set but the yolk is still runny. Put each pizza onto a plate, cut into four pieces, and serve immediately.
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