First, make your pita! Place the yeast, sugar and warm water in the bowl of a stand mixer with hook attachment. Let sit for 5-10 minutes until foamy (if it doesn't form, your yeast is dead or the water was the wrong temperature.)
Add the oil, 1 1/2 cups flour and and salt and gradually add 1 more cup of flour with the mixer on low speed. Then turn the speed up to medium-high and mix for 6-8 minutes. Keep adding flour until dough is smooth and elastic and slightly sticky. Do not add too much flour.
Clean out the bowl and place dough in the clean bowl coated with oil, cover with a towel or plastic wrap, and let rise in a warm spot for 2 hours, or until doubled in size.
When the dough is ready, divide the dough into 9 equal sized balls. Place balls on a clean surface, cover lightly with plastic wrap, and let rise 30 more minutes.
Now it's shakshuka time! Head oil in a large, heavy-bottomed pan over medium heat. Add diced poblanos and white onions, and sauté for 2-3 minutes until soft. Then add garlic and sauté for another minute. Add tomatoes and spices and stir up. Let simmer 10-15 minutes over medium heat until thick. Adjust seasonings to taste.
Now it's hamantaschen time! You can also totally make normal pita with this recipe too.
Preheat oven to 500 degrees F and line two baking sheets with parchment paper.
Flatten the balls into 1/4 inch thick circles with a rolling pin or your hand. Place a tablespoon of shakshuka in the center of each circle, and fold in 3 sides and pinch together to make a triangle. Carefully place an egg yolk in the center, sprinkle with sesame seeds, place 1-inch apart on baking sheets.
Bake for 5-7 minutes, until puffy and cooked through. Egg will still be runny. Do not overcook. Let cool slightly, garnish with cilantro (a drizzle of oil wouldn't hurt anyone) and eat!!