Whole30 Shakshuka

My grandmother always made a big tomato sauce on Sundays. Sunday sauce, she called it. Twenty years later, I’m an adult with a family of my own to feed every. single. day. so I do the same thing. It’s just a small way to help make the workweek grind a little easier on myself, because red sauces are really versatile! Breakfast, lunch, dinner, whatever, a good sauce is key to making it delicious. And I use it to make my absolutely favorite egg dish ever, Shakshuka.

Shakshuka is a traditional Middle Western and North African dish made by simmering tomatoes, onions, peppers, garlic, spices and eggs poached right there in the mixture (thanks, Wikipedia!). It’s one of those dishes that everybody does a little differently.. you know what I’m talking about. I like it for breakfast or lunch, and when I’m in a pinch, dinner too. One of the cool things I’ve found is that you can doctor up pretty much any basic sauce (even a store bought one!) with little spicy deliciousness, and it’s perfect for a really quick take on Whole30 Shakshuka.

Whole30 Shakshuka

Paleo, Gluten Free, Vegetarian

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  1. 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. 

  2. Heat the oil in a large pan over medium heat. Sauté the peppers and shallot, stirring occasionally, for about 3-4 minutes. 

  3. Add the sauce and herbs, stirring occasionally, and bring to a simmer. 

  4. Add the kale and stir together. Cook until the kale begins to wilt, about 2 minutes.

  5. 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. 

  6. Season with salt and pepper and sprinkle with fresh parsley. Serve with avocado slices!

Looking for more delicious Whole30 breakfasts? Be sure to check out my Chorizo & Potato Frittata recipe!