Shakshuka is a hearty and healthy Middle Eastern and North African dish consisting of tomatoes, eggs, and spices. The combination of these flavors paired with fresh herbs and a crusty loaf of bread makes a homey, satisfying meal no matter the time of day. You may have seen this dish popping up in the frozen section at Trader Joe’s and on trendy brunch menus as it continues to grow in popularity, but our paleo shakshuka recipe is a healthier version of the classic dish. Don’t worry, it’s still packed with the amazing flavor profile that made this so dang popular in the first place. Try topping yours with fresh avocado and herbs for the ultimate cherry on top. YUM!

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how to make Shakshuka

Paleo Shakshuka Recipe Tips

  • You can add any type of protein desired. Sausage, bacon, ham, and pork all work great! Add it at the beginning with the onion and bell pepper.
  • Test out mixing up the vegetables – zucchini works great in this paleo shakshuka! Clean out the fridge and dice up whatever you have on hand!
  • A lid is essential for getting the right consistency with the eggs – you want them to be a little runny but obviously fully cooked.

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Shakshuka recipe how to make Shakshuka from scratch

Paleo Shakshuka Recipe

Paleo Shakshuka Recipe

This traditional brunch delicious is so delicious and so versatile. Feel free to incorporate your favorite veggies!

Ingredients
 

Yield: 4 servings
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  • 1/2 tbsp avocado oil
  • 1/2 cup onion, diced
  • 1 red bell pepper, diced
  • 2 tsp minced garlic
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • 1 14.5 oz can fire roasted diced tomatoes
  • 2 eggs
  • 2 tbsp fresh parsley, chopped

Equipment

  • Skillet with lid

Instructions
 

  • Heat a large skillet over medium high heat and add the avocado oil, onion, bell pepper, and saute for 2-3 minutes. Add the garlic and saute for another minute.
  • Add the paprika, chili powder, red pepper flakes, salt, and pepper and cook for 2 minutes.
  • Add the diced tomatoes and stir until the mixture begins to simmer.
  • Using your mixing spoon, make 2 wells in the tomato mixture for the eggs. Crack the eggs into each well.
  • Lower the heat to medium-low and cover the pan with a lid. Allow the eggs to cook for about 8-10 minutes until done.
  • Garnish with fresh parsley and serve with a slice of paleo bread if desired.
Calories: 65kcal, Carbohydrates: 4g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 43mg, Potassium: 144mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1387IU, Vitamin C: 43mg, Calcium: 23mg, Iron: 1mg
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Paleo Shakshuka Recipe