Moroccan Breakfast Shakshuka with Spiced Avocado: A Paleo-Friendly Culinary Adventure
This Moroccan breakfast shakshuka is a flavorful and nutritious option for those following the paleo diet. Experience a culinary adventure with this easy-to-follow recipe that combines tender tomatoes, succulent eggs, and a zesty avocado spice blend for an unforgettable morning meal.
Allergens
Eggs, Tomatoes (potential for tomato allergy)
Ingredients
- 4 large tomatoes
- 4 large eggs
- 1 ripe avocado
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, for garnish
- Optional: crusty paleo bread for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the tomatoes into thick slices and arrange them in a single layer in a 9 inch ovenproof skillet or baking dish.
- In a small bowl, mash the avocado with the cumin, smoked paprika, coriander, cinnamon, ginger, salt, and pepper to create a spiced avocado mixture.
- Drizzle olive oil over the tomato slices and top each one with a spoonful of the spiced avocado mixture.
- Create four small indentations in the spiced avocado toppings, then gently crack an egg into each indentation.
- Season the eggs with salt and pepper, then transfer the skillet to the preheated oven.
- Bake for 12 15 minutes, or until the egg whites are set and the yolks reach your desired consistency.
- Remove from the oven and let it rest for a few minutes before garnishing with fresh parsley.
- Serve immediately with crusty paleo bread if desired.
Chef’s Insight
The combination of smoked paprika and cinnamon gives this dish its unique Moroccan flair, while the avocado adds creaminess and healthy fats.
Notes
This recipe can be easily doubled or tripled for larger gatherings. Serve with crusty paleo bread for a complete meal.