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Paleo Shakshuka with Grain Free Tortillas

Paleo Shakshuka

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Main Course
Servings 6

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 1 tbsp avocado oil or olive oil
  • 1 zucchini, diced
  • 1 onion, diced
  • 1 clove garlic, diced
  • 1 large handful kale or spinach, chopped
  • ½ tsp cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ⅛ tsp chili powder
  • ¼ tsp paprika
  • ¼ tsp salt, more to taste
  • 1 28 oz can diced tomatoes
  • 3-6 eggs
  • ¼ cup water, veggie broth or bone broth
  • 2 tbsp tapioca starch

Instructions
 

  • 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!