Tomato Herb Shakshuka Skillet

• 150 g (3 large eggs) — Large whole eggs, raw
• 1 cup (149 g), halved — Raw cherry tomatoes
• 75 g, finely diced — Raw red bell pepper
• 1 cup (30 g) — Raw baby spinach
• 1 tsp (4.5 g) — Extra-virgin olive oil
• 1 tsp (2.8 g), finely chopped — Raw garlic
• 1 tsp (1 g) — Dried oregano leaves
• 1/2 tsp (1.2 g) — Smoked paprika
• 32 g (1/2 large pita) — Whole-wheat pita bread
• 1/8 tsp (0.75 g) — Fine salt

Method

1. 1Toast the pitaCut the half pita into two wedges and toast them in a dry lidded skillet over medium for 1 minute per side.2 minLook for: The wedges are warm and lightly crisp without becoming brittle.
2. 2Bloom the garlic and herbsAdd the olive oil, garlic, oregano, and paprika and stir over medium for 30 seconds.30 secLook for: The garlic smells fragrant and the oregano and paprika do not scorch.
3. 3Cook the tomato-pepper sauceAdd the tomatoes, red pepper, and salt and cook uncovered for 6 minutes, pressing the tomatoes gently.6 minLook for: Most tomatoes collapse into a thick sauce and the pepper is tender.
4. 4Wilt the spinachFold in the spinach for 1 minute until no raw leaves remain.1 minLook for: The spinach is bright green and evenly spread through the sauce.
5. 5Make three wellsSpread the sauce evenly and make three shallow wells with the spoon.Look for: The wells are separated and deep enough to hold the eggs.
6. 6Add and cover the eggsCrack one egg into each well, cover, and reduce the heat to medium-low.Look for: The yolks stay centered and the whites begin to turn opaque.Safety: Wash hands after cracking raw eggs.
7. 7Set the eggsCook for 5 to 7 minutes without repeatedly lifting the lid.7 min · 160°FLook for: The whites are fully opaque and every egg center reaches 160°F.Safety: Verify the eggs reach 160°F.
8. 8Serve with pitaRemove the skillet from the heat and serve immediately with both toasted pita wedges.Look for: The sauce is thick enough to scoop and the pita remains crisp.