Tomato Shakshuka with Feta

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  to taste unit
• butter
  1 tbsp
• chili powder
  1 tsp
• cooking oil
  1 tbsp
• crushed tomatoes
  14 oz
• eggs
  4 unit
• feta cheese
  ½ cup
• garlic powder
  1 tsp
• mayonnaise
  2 tbsp
• parsley
  1 bunch
• red onion
  1 unit
• red wine vinegar
  2 tbsp
• salt
  to taste unit
• sour cream
  2 tbsp
• sugar
  1¼ tsp
• veggie stock concentrate
  1 unit
• water
  ⅓ cup
• whole wheat pitas
  1 unit

🍳 Cookware

• small bowl
• medium pan
• small bowl

1. 

   1

   butter red onion bell pepper parsley red wine vinegar sugar cooking oil chili powder garlic powder crushed tomatoes veggie stock concentrate mayonnaise sour cream eggs whole wheat pitas feta cheese water salt black pepper

   butter: 1 tbsp, red onion: 1 unit, bell pepper: 1 unit, parsley: 1 bunch, red wine vinegar: 2 tbsp, sugar: 1¼ tsp, cooking oil: 1 tbsp, chili powder: 1 tsp, garlic powder: 1 tsp, crushed tomatoes: 14 oz, veggie stock concentrate: 1 unit, mayonnaise: 2 tbsp, sour cream: 2 tbsp, eggs: 4 unit, whole wheat pitas: 1 unit, feta cheese: ½ cup, water: ⅓ cup, salt: to taste unit, black pepper: to taste unit
2. 

   2

   Bring butter to room temperature. Wash and dry 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.
3. 

   3

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

   4

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add diced onion, bell pepper, salt, and pepper. Cook, stirring, until slightly softened, ⏱️ 4 minutes . Stir in chili powder and half the garlic powder; cook, stirring, until fragrant, ⏱️ 30 seconds .
5. 

   5

   Stir in crushed tomatoes, veggie stock concentrate, and remaining sugar; cook, stirring, until reduced and jammy, ⏱️ 1 minutes . Stir 1⁄3 cup water into same pan; bring to a simmer and cook, stirring occasionally, until mixture has thickened and veggies have softened, ⏱️ 4 minutes . Taste and season with salt and pepper.
6. 

   6

   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.
7. 

   7

   Reduce heat under pan with tomato sauce to medium. Using the back of a ladle or spoon, make four wells in tomato sauce. Carefully crack an egg into each well. Cover pan and cook ⏱️ 5 minutes 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.
8. 8

   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.