Shakshuka Breakfast Pita Pockets
All the flavors of shakshuka, stuffed into a warm pita with hummus and pickles. This is breakfast you can eat with one hand.
Breakfast · Prep 10 min · Cook 15 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 2 large pita bread
- 3 eggs
- 200 g canned tomatoes, crushed
- 0.5 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 4 tbsp hummus
- 4 slices pickled turnips, or pickled onion
- 1 tbsp olive oil
- salt, to taste
I love shakshuka but sometimes I want to eat it on the go. So I turned it into a pita pocket situation and honestly it might be better than the original.
You make a quick, simplified shakshuka — scramble the eggs right into the spiced tomato sauce instead of poaching them. Then you stuff that into a warm pita that has been spread with hummus, add some pickles for crunch and tang, and you have the best portable breakfast in existence.
This is my weekend farmers market breakfast. I make the sauce ahead, and assembly takes 5 minutes.
Pro Tips
- Scramble the eggs INTO the sauce. Do not cook them separately. They absorb all that spiced tomato flavor.
- Warm the pita in a dry pan or directly over a gas flame for 30 seconds. Cold pita is sad pita.
- The pickled turnips are not optional — that pink, tangy crunch is what makes this special.
- Make extra sauce on Sunday and you have grab-and-go breakfasts for days.
Serving
Wrap in foil for eating on the go, or serve open-faced on a plate with a side of olives and fresh veggies.
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