Paleo Moroccan Breakfast Feast: Shakshuka with Spiced Quinoa & Almond-Flour Yogurt Flatbread

Allergens

Eggs, Gluten (from flatbread)

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 cup tomato sauce
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and black pepper, to taste
• 6 large eggs
• 1 cup cooked quinoa
• 1 recipe Almond
• Flour Yogurt Flatbread (see below)

Instructions

1. a. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper cook until softened. b. Stir in the tomato sauce, diced tomatoes, cumin, paprika, coriander, cinnamon, salt, and black pepper simmer for 5 minutes. c. Make 6 small wells in the sauce, then crack an egg into each well. Cook over low heat until the eggs are cooked to your desired preference. d. Serve the shakshuka with a side of quinoa and almond flour yogurt flatbread.

Chef’s Insight

To maximize flavor, cook the vegetables until they are soft and caramelized.

Notes

This recipe is easily adaptable to suit different dietary needs and preferences.