Whole30 Shakshuka

This dish is a spicy tomato sauce with oven poached eggs. Originating in the Mediterranean, but adapted by Tunisia. Experimenting with the tomatoes will give you a variety of flavors.

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Whole30 Shakshuka

Votes: 1
Rating: 5
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Course

Breakfast, Entree

Cuisine

Mediterranean

Prep Time

10 minutes

Cook Time

25 minutes

Passive Time

35 minutes

Servings

people MetricUS Imperial

Ingredients

• 1/2 cup onion(s) chopped
• 1 cup red bell pepper chopped
• 6 egg(s) large
• 28 oz fire roasted tomatoes crushed, Whole30 compliant. (1 can)
• 3 tbsp Garlic Ghee
• 3 tbsp parsley freshly chopped
• 2 tbsp harissa whole-30 compliant
• 1 tsp cumin ground
• 1-1/2 tsp Himalayan pink salt
• peppercorns, black ground

Course Breakfast, Entree Cuisine Mediterranean Prep Time 10 minutes Cook Time 25 minutes Passive Time 35 minutes Servings people MetricUS Imperial Ingredients 1/2 cup onion(s) chopped 1 cup red bell pepper chopped 6 egg(s) large 28 oz fire roasted tomatoes crushed, Whole30 compliant. (1 can) 3 tbsp Garlic Ghee 3 tbsp parsley freshly chopped 2 tbsp harissa whole-30 compliant 1 tsp cumin ground 1-1/2 tsp Himalayan pink salt peppercorns, black ground

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat large pan with Pure Indian Foods Garlic Ghee over medium heat.
2. Add onion and cook until slightly translucent, 2 minutes or so.
3. Add the bell pepper and cook another 4-5 minutes.
4. Combine the harissa, tomatoes, cumin, and salt; then bring to a simmer. Then, reduce heat and simmer while stirring occasionally for 10-15 minutes.
5. Use a ladle to depress 6 dents in the sauce. Carefully crack eggs into the six depressions.
6. Cover and cook until whites are solid, but yolk is soft. Typically 6-8 minutes.