Paleo Shakshuka
N.B: The measurements for this Shakshuka recipe should be taken as a general guideline. Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages!
  1. Heat olive oil in a large nonstick skillet or very well-seasoned cast iron skillet over medium heat.
  2. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn.
  3. Sprinkle in smoked paprika and toss to coat the onions and garlic. Toast for 1 minute, stirring constantly to prevent burning.
  4. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper.
  5. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning.
  6. When the tomatoes reach the desired “chunkiness” (very technical culinary terminology, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: Using your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it.
  7. Cover with a lid and cook until the whites have firmed-up but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.)
  8. Serve and enjoy your Paleo Shakshuka.
Recipe Notes

Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that might arise among the best of friends over who should wear the “Best Shakshuka” crown (though if you make this version it will probably be you. Just saying.)