Name: Shakshuka
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, chopped; 1 28 ounce can of crushed fire roasted tomatoes; 1 – 2 handfuls of spinach; 1/2 tsp red pepper flakes; pinch of salt; 4-6 pasture-raised eggs; cilantro, parsley and basil for topping; toasted bread, for serving

Shakshuka

This healthy shakshuka recipe is a one skillet meal that’s perfect to serve for breakfast or brunch! It’s easy, delicious and takes under 20 minutes!

Author: Leah Goldglantz
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: breakfast
Diet: Gluten Free

Ingredients

Scale

2 tablespoons olive oil
2 cloves garlic, chopped
1 28 ounce can of crushed fire roasted tomatoes
1 – 2 handfuls of spinach
1/2 tsp red pepper flakes
pinch of salt
4–6 pasture-raised eggs
cilantro, parsley and basil for topping
toasted bread, for serving

Instructions

In a large skillet heat the olive oil over medium heat. Add the garlic and cook for about 3 minutes.
Pour in the crushed tomatoes, spinach, red pepper flakes and salt to the pan. Turn down the heat to low and simmer, uncovered for 10 minutes.
Using a spoon make 4-6 holes into the sauce, then crack an egg into each hole. Cover and cook until the eggs are set to your liking, 2 to 3 minutes for runnier yolks, or 4 – 5 minutes for a more set yolk.
Turn off the heat and top with any combination of cilantro, parsley and basil (I love using all three). If you’re not dairy-free this would be delicious with feta cheese on top as well. Serve with toasted bread. I highly recommend dipping the bread into the egg yolks 🙂

Keywords: shakshuka, shakshouka, dairy-free, gluten-free, grain-free, paleo, breakfast, brunch

Find it online: https://www.leahsplate.com/shakshuka/