Shakshuka
This Mediterranean breakfast is a trendy dinner item in the US, typically served on pita bread and topped with feta cheese. This paleo/Whole30 version is a little more “cleaned up” and completely Whole30 compatible! It’s a great way to use up any leftover roasted or grilled vegetables, or open cans of tomato sauce. Instead of pita bread, I like to serve it up on a bed of greens, like spinach and arugula.
Yield: 1
Shakshuka
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1/2 cup sweet onion, sliced into thin slices
- 1/2 cup red or yellow peppers, sliced into thin sliced
- 1 cup Marinara or favorite compliant tomato based sauce, or canned diced tomatoes, drained. (I like Otamot Sauce, if you click this link to order, use TinaW10 for 10% discount)
- 1/2 cup chicken bone broth, if needed to achieve desired consistency
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 whole egg per person
- Fresh arugula, spinach or other preferred greens, about 2 cups per person
- Fresh basil, parsley or other desired fresh herbs
Method
- Preheat oven to 375º F.
- Preheat olive oil in a skillet or sauté pan large enough to accommodate the number of portions you are preparing.
- Sauté onions and peppers until soft and starting to caramelize to a golden brown color.
- Reduce heat to medium and add the marinara sauce or diced tomatoes. If using diced tomatoes, reduce the liquid before continuing. The sauce will thicken as it reduces and continues to cook in the oven.
- Once sauce reduces, using the back of a spoon, make a small well in the sauce for each egg, spacing around the skillet.
- Crack each egg and drop into each well.
- Place entire pan into the oven. (Be certain your pan has a heat-proof handle). Bake 5 to 7 minutes, until egg whites are set but yolk is still soft.
- While the shakshuka is baking, prepare dishes or bowls with the greens bases. Chop or “chiffonade” the herbs.
- Remove shakshuka from oven, (remember the handle of the pan will be hot)
- Scoop out each egg and place onto the beds of greens, scooping up some of the sauce for each portion.
- Top with desired fresh herbs..
Pro Tip:
This recipe yields one serving in a small pan. I like to use a small 6 inch skillet that can be placed into the oven. Simply increase the recipe in a larger pan for more people by multiplying ingredients and eggs per person.
