Paleo Shakshuka

Simple egg Shakshuka recipe that is Gluten Free & Paleo!

Total time: 35 minutes | Servings: 3-4

Ingredients

1 teaspoon Fatworks Ghee (other alternatives: Chicken Fat or American Wagyu Tallow)

1 yellow onion, diced

1 red bell pepper, sliced

2 garlic cloves, minced

Dash salt and pepper

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 15-ounce can of tomatoes, crushed

1 cup cherry tomatoes, sliced in halves or quarters

4 eggs

Parsley to garnish

Instructions

  1. Preheat oven to 375° F.

  2. Over medium heat in a large cast iron skillet, heat cooking fat. Add yellow onion, red bell pepper, garlic, salt, pepper, paprika, chili powder, and cumin.

  3. Stirring occasionally, allow to cook until yellow onion and bell pepper are slightly softened, 8-10 minutes.

  4. Lower heat to medium-low and pour in the can of tomatoes and sliced cherry tomatoes. Stirring occasionally, allow to cook for 10-12 minutes, until cherry tomatoes are softened a bit.

  5. Make 4 small pockets for each egg to sit. Crack an egg into each pocket.

  6. Place skillet in the oven and cook for 10-12 minutes, or until egg whites set.

    Remove the egg shakshuka from the oven, garnish with parsley and serve!