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Shakshuka Hamantaschen

Shakshuka Hamantaschen

Amy Kritzer
Shakshuka your grogger for these Shakshuka Hamantaschen!
5 from 2 votes
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Purim
Cuisine Jewish
Servings 9


  • For Pita:
  • 1 package active dry yeast 1/4 ounces or 2¼ teaspoons
  • 1 tablespoon granulated sugar
  • cups warm water 110 degrees F
  • 1 tablespoon extra virgin olive oil
  • 2.5 - 3 cups bread flour
  • 1 teaspoon salt
  • For Shakshuka:
  • 1 tablespoon extra virgin olive oil
  • 1 small poblano pepper diced
  • 1/4 cup white onion diced
  • 1-2 garlic cloves diced
  • 1 28- oz can diced tomatoes
  • 2 teaspoons cumin
  • 1/4 tsp red chile pepper flakes
  • Salt to taste
  • 9 egg yolks (use the whites for meringues or a few egg white omelettes!
  • Sesame seeds for garnish
  • Chopped cilantro for garnish


  • 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!!
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