Paleo Egg Shakshuka
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Paleo Egg Shakshuka

Soft poached eggs in a smokey, spicy sauce of tomato, zucchini and red pepper. Skip the toast, and just dive into with a spoon for a paleo version.

Looking for a brunch food that isn’t sugary sweet? I love making up a skillet of shakshuka for brunch, or even weeknight dinners when I’m craving something smokey and saucey. It’s a great meal to make when you’re running low on your food budget, or when it’s #rentweek.

This recipe is inspired by Adeena Sussman, the author of a great cookbook, Sababa. I’ve made a few tweaks of my own, but Adeena’s recipe is pretty amazing on it’s own.



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Nutrition per portion

  • Extra Virgin Olive Oil
  • 1 small yellow onion
  • 1 small zucchini, chopped into thin half moons
  • 1 red bell pepper, cored and chopped thinly into 1 inch strips
  • 2 garlic cloves, minced
  • 1 (6 oz) can of tomato paste
  • 1 (8 oz) can of tomato sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon Aleppo Pepper (or red pepper flakes)
  • 4 large eggs
  • 50g Fresh Feta, crumbled
  • 1/4 cup fresh dill or parsley, chopped
  1. In a large skillet (do not use cast iron), heat up a few tablespoons of olive oil over medium heat. Add in the chopped onion and cook, stirring occasionally until translucent, 5-7 minutes.
  2. Add in the zucchini and the red bell pepper. Sprinkle with salt and continue cooking for 5-7 minutes.
  3. Toss the garlic in next, cooking only for a minute or two. Just until it's fragrant.
  4. Add in the tomato paste and sauce next and give everything a good mixing up. Add in the paprika, cumin and Aleppo pepper and stir again.
  5. Simmer everything for at least 5 minutes to let the spices blend and mingle.
  6. Create little divots in the tomato mixture for each egg by pressing down with the back of a spoon. Crack an egg into each divot and then cover with a lid. Cook on low until the egg white begin to solidify.
  7. In the last minute before it's done, add the feta and fresh dill by sprinkling across the top. Return the lid and allow it to cook for another minute, just starting to melt the feta.
  8. Add a fresh dusting of black pepper and serve immediately. Serve on it's own, or with crusty bread, or roasted sweet potato.
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