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
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!
