Paleo Pakistani Brunch: Spicy Shakshuka with Mint & Cilantro Chutney
A flavorful pakistani brunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- Tomatoes, ripe
- Olive oil
- Red onion
- Garlic
- Green chilies
- Ground cumin
- Smoked paprika
- Ground coriander
- Cayenne pepper
- Salt
- Fresh mint leaves
- Fresh cilantro leaves
- Lemon juice
Instructions
- a. Start by preparing the Spicy Shakshuka. In a large pan, heat olive oil over medium heat and sauté finely chopped red onion, minced garlic, and sliced green chilies until softened. b. Stir in ground cumin, smoked paprika, ground coriander, cayenne pepper, and salt to taste, cooking for 1 2 minutes or until the spices are fragrant. c. Add diced ripe tomatoes and cook until they release their juices and begin to thicken, about 10 minutes. d. In a separate bowl, combine chopped mint leaves, chopped cilantro leaves, lemon juice, and a pinch of salt. Mix well and set aside. e. To assemble the dish, place the Spicy Shakshuka in serving bowls and top with a generous spoonful of the mint and cilantro chutney.
Chef’s Insight
The blend of spices in the Shakshuka recipe brings a depth of flavor that complements the freshness of the mint and cilantro chutney, creating a harmonious balance of tastes.
Notes
Be sure to use ripe tomatoes for the best consistency and flavor.