Delectable Italian Paleo Breakfast: Creamy Shakshuka with Spinach & Zucchini

Allergens

Eggs, Gluten-free (no gluten ingredients)

Ingredients

• 4 large eggs
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 zucchini, sliced into thin rounds
• 3 cups fresh spinach, chopped
• 1/4 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
2. Stir in the crushed tomatoes, zucchini, smoked paprika, ground cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes.
3. Add the chopped spinach to the skillet, stirring to combine with the other ingredients. Cook until the spinach has wilted, about 2 3 minutes.
4. Make four small wells in the tomato sauce using the back of a spoon. Crack an egg into each well.
5. Cover the skillet and cook over low heat for 8 10 minutes or until the eggs are cooked to your desired level of doneness.
6. Remove from heat, garnish with fresh parsley, and serve immediately.

Chef’s Insight

The combination of flavors in this dish creates a symphony for your taste buds, making it the perfect start to your day.

Notes

This dish is ideal for a low-carb, Paleo diet.