Paleo Shakshuka Recipe
This traditional brunch delicious is so delicious and so versatile. Feel free to incorporate your favorite veggies!
Equipment
- Skillet with lid
Ingredients
- 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
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.
Nutrition
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