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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Bell Pepper
¼ ounce
Parsley
5 teaspoon
Red Wine Vinegar
1 teaspoon
Chili Powder
1 teaspoon
Garlic Powder
13.76 ounce
Crushed Tomatoes
2 unit
Veggie Stock Concentrate
2 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
4 unit
Eggs
(Contains Eggs)
2 unit
Whole Wheat Pitas
(Contains Sesame, Wheat)
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1.25 teaspoon
Sugar
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.