Spicy Tomato Shakshuka with Feta and Creamy Garlic Sauce

This shakshuka is a vibrant, one-pan dish that brings together the bold flavors of the Mediterranean and Middle East. A smoky, spicy tomato sauce simmered with bell pepper and onion creates the perfect bed for eggs to cook gently until the whites are set and the yolks are still runny. Topped with crumbled feta, quick-pickled red onion and a drizzle of creamy garlic sauce, every bite is a balance of tangy, rich and savory.

Serve it straight from the pan with warm, buttery pita wedges for scooping up the sauce and yolk. It’s an impressive yet simple dinner that works just as well for a leisurely brunch. The pickled onions add a bright, acidic crunch, while the garlic sauce brings a cool, creamy finish.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 tablespoon butter to room temperature. Wash and dry all produce. Halve, peel and thinly slice half the onion; finely dice the remaining onion. Core, deseed and dice the bell pepper into ½-inch pieces. Roughly chop the parsley.
2. In a small microwave-safe bowl, combine the sliced onion, red wine vinegar, 1 teaspoon sugar, a pinch of salt and a pinch of pepper. Microwave for 30 seconds, then set aside to pickle.
3. Heat a drizzle of oil in a medium pan over medium-high heat. Add the diced onion, bell pepper, salt and pepper. Cook, stirring, until slightly softened, 3-5 minutes. Stir in the chili powder and half the garlic powder; cook until fragrant, about 30 seconds.
4. Stir in the crushed tomatoes, stock concentrates and ¼ teaspoon sugar. Cook, stirring, until reduced and jammy, 1-2 minutes. Add ⅓ cup water and bring to a simmer. Cook, stirring occasionally, until the mixture has thickened and the vegetables are tender, 3-5 minutes. (Add another splash of water if needed.) Season with salt and pepper to taste.
5. Meanwhile, in a small bowl, combine the mayonnaise, sour cream and remaining garlic powder. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. Reduce the heat under the pan to medium. Using the back of a spoon, make four wells in the tomato sauce. Carefully crack an egg into each well. Cover the pan and cook until the egg whites are set and the yolks are cooked to your liking. Lightly season the eggs with salt and pepper.
7. While the eggs cook, toast the pitas, then spread with the softened butter. Cut each pita into quarters.
8. Sprinkle the shakshuka with crumbled feta and top with the pickled onion (drain first). Drizzle with the garlic sauce and garnish with chopped parsley. Serve family style directly from the pan, with the pita wedges on the side.

Recipe Tips

FAQ

Can I use regular pita instead of whole wheat?

Yes, any type of pita or flatbread works well. You can also serve the shakshuka with crusty bread or naan.

How do I know when the eggs are done?

The eggs are done when the whites are completely set and no longer translucent. The yolks should be cooked to your preference-runny, jammy or firm. Gently shake the pan to check; the whites should be firm, not jiggly.

Can I make this dish ahead of time?

The tomato sauce can be prepared up to 2 days in advance and stored in the refrigerator. When ready to serve, reheat the sauce, then add the eggs and cook as directed. The pickled onion and garlic sauce can also be made ahead.