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This easy Shakshuka recipe is made in under 20 minutes by simmering peppers, shallots, and spices with a basic tomato sauce, then poaching the eggs directly in the sauce. It’s a delicious, healthy breakfast that’s especially great if you’re following Whole30, Low Carb, Paleo, or Gluten Free!
Easy Shakshuka
A quick and boldly flavored breakfast made with eggs, basic tomato sauce, peppers, and spices. It’s Whole30, Paleo, Gluten Free, and Low Carb.
Servings 4 servings
Calories 118kcal
Ingredients
4 eggs3 cups tomato sauce 24 oz.2 Tablespoons olive oil1 shallot1 red bell pepper about 1.5 cups diced1 small hot pepper optional1/2 teaspoons cumin1/4 teaspoon garlic powder1/4 teaspoons paprika1/4 teaspoons cayenne pepper1/4 teaspoons salt1/8 teaspoons pepper2 Tablespoon chopped fresh parsley
Instructions
Slice and remove the seeds from the peppers, then finely dice the the shallot and peppers (wear gloves if you’re using a hot pepper — ouch!). Mince the parsley.
Heat the oil in a large pan over medium heat. Add the peppers and shallot and saute together until softened, for about 4-5 minutes.
Pour in the sauce and add the spices. Stir the mixture and bring it to a simmer, stirring occasionally. Cook for about 4-5 minutes.
Use a spatula to make four small well in the sauce and crack an egg into each one.
Cover the skillet and lower to heat. Allow the eggs to steam about 6-8 minutes, or until the whites have set and the yolks are still a little runny.
If you like your yolks cooked through, poke the yolks with a fork, cover, and cook for an extra 2-3 minutes.
Season with salt and pepper and sprinkle with fresh parsley. Serve with avocado slices!
Notes
The sauce should reduce by about 1/3 as the eggs simmer. If the consistency of the sauce becomes too thick for your liking, stir in 1-2 tablespoons at a time to thin it out.
To avoid oversalting, wait until the dish is cooked and season to taste.
Optionally, add more vegetables by adding in a cup of baby spinach or kale while the sauce simmers.
Always wear gloves while cutting and handling hot peppers.
For extra spice, add up to 2 tablespoons of diced hot peppers.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, per USDA.
If you’re following Whole30, be sure the tomato sauce doesn’t have added sugar.
To avoid oversalting, wait until the dish is cooked and season to taste.
Optionally, add more vegetables by adding in a cup of baby spinach or kale while the sauce simmers.
Always wear gloves while cutting and handling hot peppers.
For extra spice, add up to 2 tablespoons of diced hot peppers.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, per USDA.
If you’re following Whole30, be sure the tomato sauce doesn’t have added sugar.
Nutrition
Sodium: 217mg | Calcium: 50mg | Vitamin C: 59mg | Vitamin A: 2956IU | Sugar: 2g | Fiber: 1g | Potassium: 227mg | Cholesterol: 164mg | Calories: 118kcal | Saturated Fat: 2g | Fat: 8g | Protein: 7g | Carbohydrates: 5g | Iron: 1mg
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.