Traditional Middle Eastern Shakshuka
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This traditional Middle Eastern Shakshuka is perfect for savory breakfasts or quick and easy dinners. Using just 10 ingredients that you most likely already have in your kitchen, you can create this delicious meal in under 30 minutes and in just one pan!
Recipe Profile:
Mediterranean Diet
Low Carb
Paleo
Whole30
Gluten-Free
Dairy Free
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Inspired By Traditional Middle Eastern Flavors
The Middle East and North Africa cover a wide span of countries including Algeria, Egypt, Israel, Jordan, Morocco, the Comoros Islands, Kuwait, Turkey, and quite a few others. Traditional flavors of the region include warm spices such as cumin and nutmeg, harissa (made with hot chili peppers), olives, garlic, and onion. This recipe includes many of the traditional flavors of the region while still being prepared with easily accessible ingredients.
Make it Whole30 & Paleo
Some shakshuka recipes include feta cheese (which sounds incredible!) If you are following a Paleo or Whole30 diet, feta cheese is not approved. I am sharing this recipe without feta cheese, but if you are not following either of these diets, feel free to sprinkle some on top to add more protein and finish off the dish.
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How to Prepare This Dish
It is best to prepare this dish in a stainless steel frying pan. Cast iron should be avoided due to the acidity of the tomatoes, which can damage the cast iron.
Servings: 4-6
Ingredients:
1 yellow onion, diced
1 red bell pepper, diced
1 cup mushrooms, diced (optional)
2 teaspoons minced garlic (about 4 cloves)
2 (14.5 oz) cans diced tomatoes, one can drained of liquid
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 eggs
1 bunch of fresh cilantro, chopped (about 1/2 - 3/4 cup)
Directions:
Add the olive oil or ghee to a frying pan with the diced onion, bell pepper, mushrooms, and garlic. Cook on medium heat until the vegetables are soft.
Add the diced tomatoes (with the juice of one can) to the pan and combine.
Add the paprika, cumin, chili powder, salt, and pepper, then allow the dish to come to a simmer.
Using a spoon, make 6 small wells in the dish and crack an egg into each well.
Cover the pan with a lid and allow to cook for 6-8 minutes. If you want the yolks to be runny, remove the lid after 6 minutes. If you want the yolks to be more formed, allow the eggs to cook for closer to 8 minutes.
Top with the fresh cilantro (and feta cheese if your diet allows), then serve.
Nutrition (for a serving of 6):
Calories: 184 | Total Fat: 12 g | Total Carb: 11 g | Protein: 9 g | Fiber: 3 g | Sugar: 6 g
Note:
If you are not following a Paleo or Whole30 diet, try sprinkling some feta cheese on top for added flavor.
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