Whole30 Shakshouka
Transform your breakfast or brunch routine with this flavorful Whole30 Shakshouka recipe, a healthful twist on the classic Middle Eastern dish! Packed with wholesome ingredients like vibrant red bell peppers, onions, garlic, and fragrant spices such as cumin and paprika, this tomato-based marvel is bursting with bold flavors. Topped with perfectly poached eggs nestled in a rich, simmering sauce, this dish is both paleo-friendly and Whole30-compliant, making it ideal for those seeking a nutritious yet satisfying meal. Prep and cook time is a breeze, taking just 35 minutes from start to table, and it's perfect for serving a crowd or enjoying solo. Garnished with fresh parsley and cilantro, this shakshouka is equal parts comforting and refreshing—serve it warm right out of the skillet for a breakfast mainstay that's both delicious and nourishing!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 28 ounces canned whole tomatoes
- 1 teaspoon salt
- 0.5 teaspoon cracked black pepper
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 6 large eggs
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and red bell pepper. Sauté for 5-7 minutes until the onion is translucent and the peppers have softened.
Stir in the minced garlic, cumin, paprika, and red pepper flakes. Cook for an additional 1-2 minutes until the spices are fragrant.
Pour in the canned whole tomatoes, including their juices. Break up the tomatoes using a spoon or spatula, and stir to combine all ingredients.
Season the mixture with salt and cracked black pepper. Allow the sauce to simmer on medium-low heat for about 10 minutes to slightly thicken and blend the flavors together.
Using a spoon, make six small wells in the sauce. Crack one egg into each well.
Cover the skillet with a lid and cook for 5-8 minutes or until the eggs are set to your liking.
Remove from heat, and garnish with chopped fresh parsley and cilantro.
Serve immediately, enjoying the shakshouka with a spoon or fork.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 36.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 648 mg | 50% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3248 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
