Whole30 Shakshuka
This quick and easy Whole30 Shakshuka combining poached eggs, tomatoes, onions, bell peppers and garlic is going to be your new favorite breakfast. It is the traditional recipe with a twist to make it completely paleo and Whole30 compliant.
Behind the Shakshuka Recipe
Whenever my BF and I go out for brunch on the weekends, we love to go to this amazing place here in H-town called Snooze Eatery. It is so good that every time we go there’s a line out the door and a typical wait of 45 minutes or more. This last time we went, I ordered their delicious shakshuka. It came with eggs served on a bed of tomatoes, topped with goat cheese and chopped parsley and a side of naan bread. Sooo yummy! It tasted so good that when we walked out of the restaurant, I was in a mission to create a healthier version of that meal.
After learning more about the original recipe and getting more inspiration, I created this amazing Whole30 Shakshuka. I hope you love it as much as I do.
How to make Whole30 Shakshuka
You would be surprised how simple it is to make this shakshuka recipe. First, cut up all your veggies and set them aside. Although in this recipe I use canned tomatoes (because I’m lazy), you can always use fresh. The equivalent of a 28 oz can is approximately 3.5 cups. Add your onions and bell peppers to a large skillet and saute them with some olive oil for about 5 minutes.
Then add your garlic and spices. Stir for another minute until ingredients are well combined and fragrant. Pour in the tomatoes along with their juice and let simmer until most liquid (not all) is consumed. Using a large spoon make little wells and crack your eggs. Cover and let eggs cook to your liking.
Serve with basmati rice and naan bread if not Whole30 or over cauliflower rice to keep it a little healthier. Enjoy!
Whole30 Shakshuka
Ingredients
- 6 large eggs
- 1 red bell pepper, thinly sliced
- 1 medium onion, diced
- 1 28 oz can crushed tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp ground cumin
- salt and pepper to taste
For Serving
- chopped cilantro
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onions and bell peppers. Cook for about 10 minutes or until onions become translucent.
- Add garlic, paprika, and cumin. Cook until tender, about 1 minute.
- Pour in the tomatoes and stir until well combined with all the spices. Add salt and pepper. Turn down the heat and let simmer until tomatoes thicken.
- Using a wooden spoon, open up small holes in the tomato mixture. Gently crack the eggs into each hole. Cover the skillet and cook until eggs are done to your liking. I cooked mine for 7-8 minutes.
- When the eggs are ready, garnish with chopped cilantro before serving. Enjoy!