Whole30 Shakshuka

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Can we all admit that it’s so fun to say the word “shakshuka”? You know what’s just as fun? Eating it! In this recipe you can take a smart-cut by using a jar of Whole30-compatible pasta sauce, instead of making the sauce from scratch. You can also just use a can of diced tomatoes and then season it more heavily. Like a frittata, it’s hard to mess up shakshuka. Either that, or I’m just so hungry in the morning I am not too picky.

 
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Ingredients:

  • EVOO

  • 1 small yellow onion, diced

  • 1 red pepper, diced

  • 1 tsp minced garlic

  • 1 jar Whole30-compatible pasta sauce

  • 6-10 eggs (however many you can squeeze in your skillet)

  • Salt to taste

  • Pepper to taste

  • Paprika to taste

  • Cumin to taste

  • Parsley to taste

 

Directions:

  1. Warm a cast iron skillet on medium heat.

  2. Add a tsp. or two of EVOO to the skillet and warm.

  3. Saute the diced onion until tender, about 3 minutes.

  4. Add the red pepper and saute, about 3 minutes.

  5. Add the minced garlic and saute until fragrant, about 1-2 minutes.

  6. Pour in the jar of pasta sauce and bring to a boil.

  7. Reduce heat to low and simmer the sauce until thickened.

  8. Meanwhile preheat the oven to 350F.

  9. Once the sauce is thickened and the oven is ready, make indentations in the sauce and crack an egg into each “well”.

  10. Sprinkle each egg with salt, pepper, paprika, cumin, and parsley.

  11. Place the cast iron skillet on the center rack of your oven, and bake for 10-15 minutes. 10 minutes will give you over easy eggs with runny yolks, and 15 will make the eggs over hard.

  12. Serve, enjoy, and say the word “shakshuka” a bunch of times, because it’s just so much fun!