Easy Whole30 Shakshuka made with a basic tomato sauce, peppers, and spices simmered together and freshly eggs poached in the sauce. This is one of the most favorite Paleo and Gluten Free breakfasts ever!
Sunday Sauce + Whole30 Shakshuka
My grandmother always made a big tomato sauce on Sundays. Sunday sauce, she called it. I didn’t realize it then, but now I do – She was an OG meal prepper! Grams would make a great millenial. Twenty years later, I’m an adult with a family of my own to feed every. single. day. so I do the same thing! Once a week, I batch cook a few things, like a chicken, some sweet potatoes, and a big Sunday sauce. It’s just a small way to help make the workweek grind a little easier on myself, because a simple sauce are really versatile, plus it can be frozen for another day! Breakfast, lunch, dinner, whatever, a good sauce is key to making it delicious. I use it to make my Spaghetti Squash Meatballs Marinara aaaaalll the time, and and I use it to make my absolutely favorite egg dish ever, Shakshuka.
One of the cool things I’ve found is that you can doctor up pretty much any basic sauce (even a store bought one!) that isn’t flavored too heavily one way or another. You just add a little fresh and spicy deliciousness, and it’s perfect for a really quick take on Whole30 Shakshuka. I like it for breakfast or lunch, and when I’m in a pinch, dinner too. If you’re looking for more easy meals, check out my Pinterest board and follow me there!
I had traditional Shakshuka in Marrakech when I visited there, and North Africa is where this dish originates. It’s made by simmering tomatoes, onions, peppers, garlic, and spices together, then poaching eggs right there in the tomato and pepper mixture. It’s usually served with toasted bread and fresh herbs. Now remember, my recipe is only inspired by that dish… which means it’s also totally inauthentic. Because Shakshuka is one of those dishes that makes it easy to put your own spin on. Like making homemade tacos, pasta, or stir fry, the inspiration comes from a traditional region and people, but it’s a dish that lend itself to a little creativity — so you can incorporate different ingredients and flavors.
Looking for more delicious Whole30 breakfasts? Be sure to check out my Whole30 Chorizo & Potato Frittata recipe!
Paleo, Gluten Free, Vegetarian
- 1 tbsp olive oil
- 1 shallot
- 1 red bell pepper
- 1 small hot pepper optional, but I use hot wax peppers
- 3 cups basic tomato sauce be sure it’s compliant sauce, or even use diced fresh tomatoes
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp cayenne
- 1 cup kale about 3 leaves, stems removed
- 4 eggs
- 2 tbsp chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp pepper
Slice and remove the seeds from the peppers, then finely dice the the shallot and peppers (wear gloves if you’re using a hot pepper — ouch!). Chop the kale into bite-sized pieces.
Heat the oil in a large pan over medium heat. Sauté the peppers and shallot, stirring occasionally, for about 3-4 minutes.
Add the sauce and herbs, stirring occasionally, and bring to a simmer.
Add the kale and stir together. Cook until the kale begins to wilt, about 2 minutes.
Make four small wells in the sauce and crack an egg into each one. Cover the pan and allow the eggs to steam about 6-8 minutes, or until the whites have set and the yolks are still a little runny.
Season with salt and pepper and sprinkle with fresh parsley. Serve with avocado slices!