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Easy Shakshuka Recipe Whole30 Paleo Primal Gourmet Best Breakfast Tomato Eggs

Spicy Eggpant, Sausage and Pepper Shakshuka - Whole30, Paleo

Eggs are poached in a rich and spicy tomato sauce with eggplant, sausage and peppers in this North-African style Shakshuka.

Course Breakfast, Brunch, Lunch
Cuisine Mediterranean, Middle Eastern, North African
Keyword easy shakshuka, paleo shakshuka, sausage pepper shakshuka, shakshuka, shakshuka whole30
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients

  • ½ medium Italian eggplant cubed
  • Kosher salt and freshly-cracked pepper to taste
  • tablespoons  Extra virgin olive oil plus extra, if needed
  • 1 sweet Italian sausage casings removed
  • 1/2  medium onion  diced
  • ½ red bell pepper thinly sliced
  • 1 jalapeño finely chopped (cored and seeded for mild spice)
  • 4 cloves  fresh garlic  finely chopped
  • 500 ml jarred passata
  • teaspoon  smoked Spanish paprika
  • 6-8 large eggs
  • 1/4  cup  finely chopped fresh parsley  roughly chopped
  • 8-10  kalamata olives pitted and  roughly chopped for garnish

Instructions

  1. Season the eggplant cubes with a pinch of salt and massage to coat. Place them on a plate lined with paper towel and set aside for 15-30 minutes to drain moisture.
  2. Preheat a large frying pan over medium-high heat. Add olive oil and heat until shimmering. Add sausage and cook, breaking apart with a wooden spoon or spatula, until golden brown and cooked through. Transfer the sausage to a bowl and set aside.
  3. Add the onions, bell peppers and jalapeño to the pan. Season with a pinch of salt and cook, stirring, until slightly softened, 6 to 8 minutes. Check the oil level in the pan and, if necessary, add more olive oil so that there is a total of 2 tablespoons. Add the eggplant and cook, stirring, until the eggplant has slightly softened, around 8 minutes. Add the garlic and smoked paprika and cook, stirring to coat, 1 minute.
  4. Add the passata and return the sausage to the pan and stir to combine. Lower the heat to medium-low and cook, stirring often, until the tomato sauce thickens, around 5 minutes. Add ½ cup water and stir through to loosen the sauce. Taste for seasoning and adjust with salt as desired.
  5. 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.
  6. Cover the pan with a lid and cook until the whites are firm, but the yolks are still runny, 5 to 6 minutes. Depending on personal preference, cook the eggs more or less.
  7. Garnish the shakshuka with cilantro and olives and serve immediately.