“Decadent Paleo South African Breakfast Feast: Fiery Shakshuka with Biltong & Avocado Slices”

Allergens

Eggs, gluten-free (check biltong ingredients for allergens)

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) crushed tomatoes
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cayenne pepper (optional, for added heat)
• Salt and black pepper, to taste
• 4 large eggs
• 2 oz biltong, cut into strips
• 2 ripe avocados, sliced
• Fresh cilantro leaves, for garnish
• Lemon wedges, for serving

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened and translucent, about 3 4 minutes.
2. Stir in red bell pepper and cook for an additional 2 minutes.
3. Pour in crushed tomatoes, smoked paprika, cumin, coriander, and cayenne (if using). Season with salt and black pepper to taste. Bring to a simmer, then lower heat and let it cook for about 10 15 minutes until the flavors meld together.
4. Create four small indentations in the sauce with the back of a spoon. Crack an egg into each indentation. Cover and cook for 3 5 minutes until the egg whites are set but yolks remain runny.
5. While the shakshuka cooks, prepare your plate: Arrange biltong strips on one side and avocado slices on the other.
6. Once the eggs are cooked to your desired preference, remove the skillet from heat. Top with fresh cilantro leaves and serve immediately. Enjoy with lemon wedges on the side.

Chef’s Insight

The combination of fiery shakshuka, savory biltong, and creamy avocado creates an unforgettable South African-inspired Paleo breakfast experience.

Notes

For the most authentic experience, use tomatoes from a can with no added sugar or salt.