Tomato Shakshuka with Feta

🥘 Ingredients

• bell pepper
  2 unit
• butter
  2 tbsp
• chili powder
  2 tsp
• cooking oil
  1 tsp
• crushed tomatoes
  27.52 oz
• eggs
  8 unit
• feta cheese
  1 c
• garlic powder
  2 tsp
• mayonnaise
  4 tbsp
• parsley
  ¼ oz
• pepper
• red onion
  2 unit
• red wine vinegar
  3.333 tbsp
• salt
• sour cream
  3 tbsp
• sugar
  2.5 tsp
• veggie stock concentrate
  4 unit
• water
  ½ cup
• whole wheat pitas
  4 unit

🍳 Cookware

• small
• medium

1. 

   1

   Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry all produce. Halve, peel, and thinly slice half the red onion ; finely dice remaining onion. Core, deseed, and dice bell pepper into ½-inch pieces. Roughly chop parsley .

   butter: 2 tbsp, red onion: 2 unit, bell pepper: 2 unit, parsley: ¼ oz
2. 

   2

   In a small microwave-safe bowl, combine sliced onion, red wine vinegar , 1 tsp sugar (2 tsp for 4 servings), salt , and pepper . Microwave for ⏱️ 30 seconds ; set aside to pickle.

   red wine vinegar: 3.333 tbsp, sugar: 2.5 tsp, salt, pepper
3. 

   3

   Heat a drizzle of cooking 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 .

   cooking oil: 1 tsp, bell pepper, salt, pepper, chili powder: 2 tsp, garlic powder: 2 tsp
4. 

   4

   Stir in crushed tomatoes , veggie stock concentrate , 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 servings) 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 .

   crushed tomatoes: 27.52 oz, veggie stock concentrate: 4 unit, sugar, water: ½ cup, salt, pepper
5. 

   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 .

   mayonnaise: 4 tbsp, sour cream: 3 tbsp, garlic powder, water, salt, pepper
6. 

   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 ( eggs total). 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 whole wheat pitas , then spread with softened butter. Quarter pitas.

   eggs: 8 unit, salt, pepper, whole wheat pitas: 4 unit
7. 

   7

   Sprinkle shakshuka with feta cheese 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.**

   feta cheese: 1 c, parsley