Shakshouka with Pitta Bread

Whilst staying in Paris, our friend cooked us a delicious shakshouka so as I had some eggs to use up I thought of this and decided to make it for myself with some pitta bread. I’ve tried making pitta before but this time using the BBC Good Food recipe it came out really well. I made enough for three people to have some leftovers and I halved the pitta recipe to make four pitta breads. Pitta is a flat bread, in English we use the Greek word pitta but in the Middle East, i.e. the home of shakshouka, it’s called ‘fatteh’.

Serves 3


  • 10g parsley
  • 500g passata
  • 1 tbsp cumin powder
  • 3/4 tbsp smoked paprika
  • 1 onion
  • 1 red pepper
  • 4 cloves garlic
  • 6 eggs
  • 1 tsp yeast
  • 250g bread flour
  • 1 tsp salt
  • 1/2 tbsp olive oil + extra for oiling the bowl.


1.) Make the dough for the bread by adding the yeast to 150ml tepid water and leaving it to brew for 10 minutes.

2.) Add the salt to a bowl and then pour on the flour. Pour on the yeasty water and the olive oil. Mix in a stand mixer with a dough hook or knead by hand for 5 minutes until the dough is soft and smelling yeasty.

3.) Oil a large bowl, place in the dough then cover with a tea towel or cling film. Leave to rise for one hour.

4.) After 30 minutes, start on the shakshouka. Preheat the oven to 250 degrees C. Peel and chop up the onion.

5.) Cook the onion in some oil until soft. In the meantime, peel and chop up the garlic and the pepper and finely chop up the parsley.

6.) Cook the garlic and pepper for a couple of minutes then add the spices and cook for 1 more minute.

7.) Add the passata and turn to a low heat. Make some holes in the passata and crack the eggs in them.

8.) Flour a large baking tray and when the bread dough is ready, divide into four and roll into thin oval shapes.

9.) Place the dough on the baking tray, you may need to do two batches.

10.) Bake in the oven for 5 minutes. They will puff up and brown as below.

11.) Move the pittas to a cooling tray and bake the other 2 if need be. Set to one side to cool down a bit. Continue to cook the shakshouka until the eggs are set – about 8 minutes. Sprinkle over the parsley and serve.

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