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Tomato Shakshuka with Feta with Creamy Garlic Sauce, Pickled Onion & Buttery Pita

This spicy, tomato-y dish inspired by the North African stew shakshuka (a staple dish throughout the Mediterranean and Middle East) is the perfect eggs-for-dinner idea. You’ll simmer tomato, onion, and bell pepper until saucy, then crack eggs right into the mix where they’ll cook to your exact liking. Sprinkle with tangy feta and zingy pickled red onion, then drizzle with creamy garlic sauce and top with parsley. Serve with toasted buttery pita on the side for scooping up all that savory deliciousness, or dipping into a jammy yolk.

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Veggie lunches breakfast-kits
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 red onion
  • 1 bell pepper
  • 0.25 oz parsley
  • 5 tsp red wine vinegar
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 13.76 oz crushed tomatoes
  • 2 veggie stock concentrates
  • 2 tbsp mayonnaise
  • 1.5 tbsp sour cream
  • 4 eggs
  • 2 whole wheat pitas
  • 0.5 cups feta cheese
  • salt
  • pepper
  • 1.25 tsp sugar
  • 1 tsp cooking oil
  • 1 tbsp butter
  • 2 red onions
  • 2 bell peppers
  • 0.25 oz parsley
  • 10 tsp red wine vinegar
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 27.52 oz crushed tomatoes
  • 4 veggie stock concentrates
  • 4 tbsp mayonnaise
  • 3 tbsp sour cream
  • 8 eggs
  • 4 whole wheat pitas
  • 1 cup feta cheese
  • salt
  • pepper
  • 2.5 tsp sugar
  • 1 tsp cooking oil
  • 2 tbsp butter

Instructions

  1. • Bring 1 TBSP butter (2 TBSP for
    4 servings) to room temperature.
    Wash and dry produce.
    • Halve, peel, and thinly slice half the
    onion; finely dice remaining onion.
    Core, deseed, and dice bell pepper into
    ½-inch pieces. Roughly chop parsley.
  2. • In a small microwave-safe bowl,
    combine sliced onion, vinegar, 1 tsp
    sugar (2 tsp for 4 servings), salt, and
    pepper. Microwave for 30 seconds; set
    aside to pickle.
  3. • Heat a drizzle of oil in a medium pan
    (large pan for 4 servings) over medium-high heat. Add diced onion, bell
    pepper, salt, and pepper. Cook, stirring,
    until slightly softened, 3-5 minutes.
    • Stir in chili powder and half the garlic
    powder (you’ll use the rest in Step 5);
    cook, stirring, until fragrant, 30 seconds.
  4. • Stir in crushed tomatoes, stock
    concentrates, and ¼ tsp sugar (½ tsp
    for 4 servings); cook, stirring, until
    reduced and jammy, 1-2 minutes.
    • Stir 1⁄3 cup water (½ cup for 4) into
    same pan; bring to a simmer and
    cook, stirring occasionally, until
    mixture has thickened and veggies
    have softened, 3-5 minutes. (TIP: Add
    another splash of water if veggies
    need more time to soften.) Taste and
    season with salt and pepper.
  5. • Meanwhile, in a second small bowl,
    combine mayonnaise, sour cream,
    and remaining garlic powder. Add
    water 1 tsp at a time until mixture
    reaches a drizzling consistency.
    Season with salt and pepper.
  6. • Reduce heat under pan with tomato
    sauce to medium. Using the back of a
    ladle or spoon, make four wells (eight
    wells for 4 servings) in tomato sauce.
    Carefully crack an egg* into each
    well. Cover pan and cook until egg
    whites are set and yolks are cooked
    to preference. Lightly season with salt
    and pepper.
    • While eggs cook, toast pitas, then
    spread with softened butter.
    Quarter pitas.
  7. • Sprinkle shakshuka with feta and top
    with pickled onion (draining first).
    Drizzle with garlic sauce and garnish
    with parsley.
    • Serve family style directly from pan,
    with pita wedges on the side.
    Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.