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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!