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

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.