Mouthwatering Israeli Brunch Shakshuka – Paleo-Friendly & Gluten-Free

Allergens

Eggs, Dairy (optional)

Ingredients

• 4 large organic eggs
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup fresh parsley, chopped
• 1/2 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Optional: 1/2 cup crumbled feta cheese or goat cheese for Paleo+

Instructions

1. In a large skillet over medium heat, add the olive oil, onion, and garlic. Sauté until fragrant and translucent, about 3 minutes.
2. Add the crushed tomatoes, paprika, cumin, cayenne pepper (if using), salt, and black pepper to the skillet. Stir well, then bring to a simmer.
3. Simmer the sauce for 10 12 minutes or until slightly reduced.
4. Using a spoon, create four small indentations in the tomato sauce within the skillet. Crack an egg into each indentation.
5. Cover the skillet and cook over low heat for about 7 minutes or until the egg whites are set but yolks remain runny. If using feta or goat cheese, sprinkle it over the top of the shakshuka during the last few minutes of cooking.
6. Garnish with fresh parsley and cilantro before serving.

Chef’s Insight

To elevate this dish even further, serve it with warm pita bread or gluten-free flatbread on the side.

Notes

For an added touch of flavor, consider adding a pinch of sumac or za'atar to the sauce before adding the eggs.