Easy Shakshuka - Whole30, Paleo
Shakshuka can be loosely translated to “mixture” or “mishmash” in certain dialects. In this recipe, eggs are poached in a spicy and vibrant tomato sauce.
Servings: 4 people
Ingredients
- 3 tablespoons Extra virgin olive oil
- 1 medium onion diced
- 3-5 cloves fresh garlic roughly chopped
- Kosher salt and freshly-cracked pepper to taste
- 5 large ripe tomatoes chopped into 1" chunks
- 1 teaspoon smoked Spanish paprika
- 1 1/4 teaspoon Harissa paste
- 8 large eggs
- 1/4 cup finely chopped fresh cilantro roughly chopped (can substitute parsley, mint, basil or tarragon)
- 8-10 kalamata olives roughly chopped and pitted, for garnsih
Instructions
- Preheat a large frying pan over medium-high heat. Add olive oil and heat until shimmering. Add onions and garlic, season with a pinch of salt and cook, stirring, until soft and translucent, 10 to 12 minutes. Add smoked paprika and cook, stirring to coat, for 1 minute.
- Add tomatoes and season with another pinch of salt and freshly cracked black pepper. Lower the heat to medium-low, cover with a lid, and cook, stirring often, until tomatoes are soft yet chunky, around 15 minutes. Add harissa paste and stir through to combine.
- One at a time, use a spoon or spatula to create a small hole in the sauce and crack each egg into the hole you’ve created. This will help the egg to cook in the sauce, rather than on top of it. Repeat until all eggs are in the pan.
- Cover the pan with a lid and cook until the whites are firm, but the yolks are still runny, approximately 6 minutes. Depending on personal preference, cook the eggs more or less.
- Garnish the shakshuka with cilantro and olives and serve immediately.