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Paleo Shakshuka

Shak, shak, shak, shak, shak, shak, shak your booty with our simple egg Shakshuka recipe that is paleo and Whole30 friendly! Shakshuka is a delicious Middle Eastern dish, comprised of a tomato and red pepper sauce mixed with warm spices and topped with baked eggs.

INGREDIENTS

  • 1 teaspoon Fatworks Ghee or Lard
  • 1 yellow onion, diced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • Dash salt and pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 15-ounce can of tomatoes, crushed
  • 1 cup cherry tomatoes, sliced in halves or quarters
  • 4 eggs
  • Parsley to garnish
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 3-4
Fat: Leaf Lard, Pure Lard, Schmaltz (Chicken Fat)
Tags: Gluten Free, Paleo Friendly, Whole30

DIRECTIONS

STEP 1

Preheat oven to 375° F.

STEP 2

Over medium heat in a large cast iron skillet, heat cooking fat. Add yellow onion, red bell pepper, garlic, salt, pepper, paprika, chili powder, and cumin.

STEP 3

Stirring occasionally, allow to cook until yellow onion and bell pepper are slightly softened, 8-10 minutes.

STEP 4

Lower heat to medium-low and pour in the can of tomatoes and sliced cherry tomatoes. Stirring occasionally, allow to cook for 10-12 minutes, until cherry tomatoes are softened a bit.

STEP 5

Make 4 small pockets for each egg to sit. Crack an egg into each pocket.

STEP 6

Place skillet in the oven and cook for 10-12 minutes, or until egg whites set.

STEP 7

Remove the egg shakshuka from the oven, garnish with parsley and serve!