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 ⅓ 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.