This has to be one of my favorite go-to recipes for when I need to make a quick and crazy healthy dinner for my husband and I.  Geez, I’m hoping I don’t sound like Ina Garten in some of these posts… “Jeffrey just loves these lavender coconut macaroons in the afternoon luncheon.”  Anyways, this middle eastern dish is so versatile!  You can serve it with a side of bread (naan, roti, toast, pita, etc.) if you’d like.  I used to (before I started Whole 30) add in black beans or chickpeas.  I’ve seen some people throw some feta on top!  You can also add in extra veggies, too!  The recipe below is just the base model of shakshuka.  Once you have this down, you can add in whatever you’d like.  This base model is as simple and wholesome as you can get!  No added sweeteners.  No dairy.  Full of veggies, protein, and healthy fats!  I’d also highly recommend you cook your shakshuka in a cast-iron pan.  That way you can cook it on the stove and finish it off in the oven.  Dude, this is seriously soooo good, healthy, and crazy filling!  Let me know what you think!

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3 medium tomatoes, diced (or 1 28-oz. can of unseasoned diced tomatoes) – I usually use about 5 Roma tomatoes

1 medium red onion, finely chopped

1 green pepper, finely chopped

3 cloves of garlic, finely chopped

3-oz. tomato paste

6 eggs

1 teaspoon ground cumin

1 teaspoon oregano

1/4-1/2 teaspoon red chili powder (can omit if you don’t want a bit of kick to your food)

1/2 teaspoon smoked paprika

2 Tablespoons avocado oil (or another oil with a high smoke point – not olive oil)

salt and pepper to taste

chopped arsley for them fancy folks

Preheat oven to 375.  Heat oil in a cast-iron skillet over medium heat.  Add in chopped onion and cook for 2-3 minutes until onions get lumpy and a bit transparent.  Add in chopped green pepper and garlic.  Cook until the veggies are fully cooked through and slightly mushy.  Add in diced tomatoes, tomato paste, cumin, oregano, chili powder, paprika, salt, and pepper.  Cook until the mixture is a nice mushy and aromatic red!  Crack in eggs around pan.  Cook over med-low heat until eggs have started to cook a bit on the bottoms.  At this point, put pan into the preheated oven and cook until your eggs are to your desired doneness.  Check on your pan quite a bit as the eggs can cook rather quickly.  Sprinkle with some parsley at the end if you feel like getting fancy!


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