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!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
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 |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.5 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 751 mg | 16% | |
*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.
