This Paleo Shakshuka is a healthy and versatile breakfast or brunch classic that meets the dietary needs of many. It’s perfect for serving a group as it is vegetarian on it’s own and can be adjusted to work for lots of different intolerances.
Paleo Shakshuka
I have had shakshuka at a handful of restaurants and have always loved it, but because of the allergies and food in tolerances I have, I wanted to create a version that I could make at home any time I wanted! My version does stray slightly from the traditional recipe that includes bell peppers, so feel free to use them if they work into your diet!
History
Shakshuka is a North African cuisine and is very popular in the Middle East, but you’ll find different variations of it all over. Traditionally, this dish consists of poached or baked eggs in a spicy tomato sauce with other vegetables and is often served in a cast iron pan. Often the veggies found in this dish are bell peppers and onion, but since I personally have an intolerance to bell peppers, I swapped in some different veggies! You are free to sub in the bell peppers to take the traditional route for this recipe. This dish is delicious with them!
Blue Sky Family Farms
I was so happy that I had the opportunity to partner on this recipe with Blue Sky Family Farms free range and pasture raised eggs. What I love about this brand is more than just their high quality pesticide and hormone free eggs, but the fact that they truly care about their chickens as well as the environment. BSFF free range chickens have 10 acres to roam free and their pasture raised chickens have over 50 acres to roam free!
They are American Humane Certified which is the highest standard in eggs and are Non-GMO Verified and USDA Organic Certified (for their organic eggs). You can read more about their chickens by clicking here and find a carton near you on their store locator by clicking here!
Hungry for more?
Check out some of the other delicious and healthy recipes I was lucky enough to create in partnership with Blue Sky Family Farms eggs!
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Ingredients
Equipment
Method
- Preheat your oven to 350 degrees.
- In a pan on the stove over medium to low heat, sauté onion and garlic together with oil and then add in the kale/spinach and zucchini.
- Add in spices then top with the crushed tomatoes and stir together. Simmer for 5-10 minutes.
- Mix together tapioca starch and either water, veggie broth or bone broth to form a paste, then quickly stir into the skillet. This will thicken the tomato sauce slightly.
- Crack the eggs on top and move the skillet to the oven to bake for 10-15 minutes or until eggs are cooked.
- If you'd like, top with avocado, fresh herbs, salt and pepper and serve with (for paleo, grain free) tortillas or pita bread!
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