Tomato Shakshuka with Feta
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Tomato Shakshuka with Feta

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.

Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Red Onion

1 unit

Bell Pepper

¼ ounce


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


(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

4 unit


(Contains Eggs)

2 unit

Whole Wheat Pitas

(Contains Sesame, Wheat)

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery



1.25 teaspoon


1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories750 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate71 g
Sugar20 g
Dietary Fiber8 g
Protein27 g
Cholesterol445 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Pan



• 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.

Pickle Onion

• 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.

Start Tomato Sauce

• 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.

Finish Tomato Sauce

• 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.

Make Garlic Sauce

• 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.

Cook Eggs & Toast Pitas

• 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.

Finish & Serve

• 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.