Summer Pepper & Potato Shakshuka with Pea Shoots & Spiced Pita Chips
Summer Pepper & Potato Shakshuka with Pea Shoots & Spiced Pita Chips

Summer Pepper & Potato Shakshuka

with Pea Shoots & Spiced Pita Chips

  • Time50-60 mins
  • Servings2
  • Nutrition
    Est.
    720calories
    Nutrition Label

    A vibrant Middle Eastern favorite, shakshuka features a delectable sauce of tomatoes, peppers and onions that’s perfect for poaching the dish’s classic, silky eggs. We’re filling our version with a combination of peppers (including petite tinkerbells and green bell pepper) and crisp pea shoots, highlighting some of late summer’s brightest produce. Oven-toasted pita chips dusted with savory za’atar make the perfect, crunchy side for scooping up the shakshuka.

    Get Cooking

TIPS FROM OUR CUSTOMERS

Read helpful tips from other BA customers who have cooked the same recipe, or post your own.

SEE ALL TIPS

fresh
ingredientsSummer Pepper & Potato Shakshuka with Pea Shoots & Spiced Pita Chips

Title

  • 2
    Farm Eggs
  • 2
    Pocketless Pitas
  • 4
    ozTinkerbell Peppers
  • 1
    ozPea Shoots
  • 1
    Green Bell Pepper
  • 1
    Plum Tomato
  • ¾
    lbYukon Gold Potatoes
  • 1
    large bunchParsley
  • 2
    TbspsTomato Paste
  • 2
    tspsZa’atar
  • 1
    Shallot
  • ½
    cupCrumbled Feta Cheese
tried-and-true
kitchen tools

  • Nonstick Pan
  • Sheet Pan
  • Wooden Spoon
  • Cutting Board
  • Prep Bowls
  • Chef’s Knife

11in_scanpan_10069.jpg11in_Scan_Pan_1786.jpg11in_scanpan_10069.jpg11in_Scan_Pan_1786.jpg

11″ PFOA-Free CTX Nonstick Pan

By Scanpan

$99.99
Add to Basket

11″ PFOA-Free CTX Nonstick Pan

By Scanpan

A true stovetop trifecta: nonstick, heavy duty, and environmentally sound. When meal prep requires a delicate touch—think eggs over easy or a seared salmon fillet—our culinary team grabs this even-heating, toxin-free pan. The patented ceramic titanium coating stands up to utensils (yes, even metal!), and best of all, it’s easy to clean.

More…Add to Basket$99.99

time-saving
tips & techniques

Feature Video

How To: Core a Tomato

Before chopping, it’s important to remove the core and stem of a tomato. This short video will show you how to core a tomato like a chef.

Beauty 20  20za atar 0081 thumbZa’atarBeauty tinkerbellpeppers 3389 thumbTinkerbell…Knife thumbHow To: Hold…Beauty 20  20pocketless 20pita 20  200568 thumbPocketless PitaBeauty 20  20pea 20shoots 20  200246 thumbPea ShootsBeauty plumtomatoes 4911 thumbPlum TomatoBeauty 20  20yukon 20gold 20potato 20  202977 thumbYukon Gold…Shutterstock 153937430 thumbParsleyBeauty 20  20tomato 20paste 2220 thumbTomato PasteShallot 20beauty thumbShallotBeauty 20  20crumbled 20feta 20  208014 thumbFeta CheeseDicing round veggies square thumbHow To:…Herb chopping square thumbHow To:…Potato thumbHow To: Dice…Beauty 20  20green 20pepper 20  204650 thumbGreen Bell…
prevnext

step-by-step
instructions
Click for Tablet ViewPrepare the ingredients:
1Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Small dice the potatoes. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and small dice the shallot. Core and medium dice the tomato. Cut out and discard the stems, ribs and seeds of the tinkerbell peppers; cut crosswise into ¼-inch-thick pieces. Roughly chop the parsley leaves and stems. Finely chop the pea shoots. Cut each pita into 8 equal-sized wedges.

Brown the potatoes:
2Brown the potatoes:

In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned and slightly tender. Transfer to a bowl. Wipe out the pan.

Start the sauce:
3Start the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the bell pepper and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and slightly softened. Add the tomato paste and season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until dark red and fragrant.

Finish the sauce:
4Finish the sauce:

Add the tomato, tinkerbell peppers, browned potatoes, ⅔ of the parsley, half the za’atar and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until thickened and saucy. Turn off the heat and stir in the pea shoots. Season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the finished sauce to a baking dish.)

Make the pita chips:
5Make the pita chips:

While the sauce cooks, place the pitas on a sheet pan. Drizzle with olive oil and season with salt, pepper and the remaining za’atar; turn to thoroughly coat. Arrange in a single, even layer and toast in the oven 5 to 7 minutes, or until lightly browned and fragrant. Remove from the oven (leaving the oven on) and transfer to a serving dish.

Bake the shakshuka & serve your dish:
6Bake the shakshuka & serve your dish:

Using a spoon, create 2 wells into the center of the pan of finished sauce. Crack an egg into each well; season with salt and pepper. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let cool for 2 minutes. Evenly sprinkle the cheese over the shakshuka. Garnish with the remaining parsley and a drizzle of olive oil. Serve with the pita chips on the side. Enjoy!

Leave comment

Your email address will not be published. Required fields are marked with *.