Shakshuka with pita | Low carb bread recipes | Joseph's Bakery

Ingredients

• 2 Joseph’s Whole Wheat pita bread
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 can (14 oz) crushed tomatoes
• 4-5 eggs
• Fresh parsley for garnish
• Salt and pepper to taste
• Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook until soft (about 5 minutes.)
• Stir in garlic, cumin, and paprika, cook until fragrant.
• Pour in the can of tomatoes. Season with salt and pepper. Stir and let summer for about 8-10 minutes until slightly thickened.
• Using a spoon, make a small indent in the sauce. Crack eggs directly into each indent.
• Lower the heat, cover pan, and cook for 5-7 minutes until egg whites are set.
• Sprinkle with fresh parsley and serve straight from the skillet.
• Brush Joseph’s pita bread with olive oil and bake in oven for about 5 minutes until golden brown, serve for dipping or as the perfect pocket for filling!