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