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Shakshuka Pita Pizza

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Shakshuka Pita PIzza

Shakshuka Pita Pizza

Jessica Braider
Shakshuka, a traditional North African and Middle Eastern dish, is one of those comfort foods that everyone in my house can get behind, so when I came up with a Shakshuka pizza I was pretty sure it would be an instantaneous hit, and it was! This is a great dish for those nights when you have to get something on the table fast, or when you want something comforting. It also makes a great brunch!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Israeli, Mediterranean
Servings 4 servings
Calories 330 kcal


  • 1 cup red pasta sauce
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 4 whole wheat pita use wheat/gluten-free, if needed
  • 1 cup crumbled feta cheese or use shredded mozzarella cheese or a combination
  • 1 - 2 cups baby spinach chopped
  • 4 eggs
  • 1/8 tsp. salt or to taste
  • 1/8 tsp. black pepper or to taste


  • Preheat your oven on the (high) broil setting. Arrange a rack in the middle of the oven. Place a large baking sheet in the oven to preheat.
  • In a small pot or a bowl, heat the pasta sauce, along with the cumin and paprika, on the stove over a medium heat or in the microwave for 1 – 2 minutes.
  • Meanwhile, lay out the pitas. If they are sort of scooped, place the scoop side facing up as this will help hold the egg in place.
  • When the sauce is hot, spoon ¼ cup of sauce onto each pita and spread it out. Sprinkle the cheese and spinach on top, especially around the edges, which will help to create a barrier for the egg.
  • Crack the eggs into the middle of the pitas. Sprinkle with salt and pepper.
  • Take your baking sheet out of the oven and 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. Let the pizza cool for 2 – 3 minutes to let the melted cheese set. Put each pizza onto a plate, cut into four pieces (a pizza cutter works great for this), and serve immediately.


Do Ahead or Delegate: Crumble or shred the cheese if necessary and refrigerate, chop the spinach, combine the spices and mix them into the pasta sauce.
Scramble Flavor Booster: Sprinkle some extra paprika on top of the eggs before or after cooking, top the pizzas with sliced pitted Kalamata olives.
Tip: If you are hesitant to dole out the extra cash for all organic produce, consider limiting your organic purchases to the fruits and veggies on the Environmental Working Group’s “Dirty Dozen List”. Organic spinach would be a good one to start with as conventional spinach samples had, on average, two times as much pesticide residue by weight than any other crop.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 330kcalCarbohydrates: 37gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 197mgSodium: 1083mgPotassium: 430mgFiber: 5gSugar: 4gVitamin A: 1676IUVitamin C: 6mgCalcium: 242mgIron: 4mg
Keyword 30 Minutes (or less) Meals, Breakfast/Brunch, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Nut-Free, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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