I enjoy exploring cuisines from different cultures around the world. It can expose us to so many new flavors and spices. History tells us that Shakshuka originated in Tunisia and quickly spread throughout the Middle East and North Africa. It is traditionally cooked in a cast iron pan or Tajine and is often served with a nice crusty bread for sopping up the juices in the pan. The word “Shakshuka” means “A mixture”. Different countries have added items to the mixture making it their own. Basically poached eggs, this is a delicious way to change up your breakfast routine. Live on the edge, try something a little different!

Paleo Shakshuka

Serves 2
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Total Time
30 min
Total Time
30 min
  1. 1 Tblsp olive oil
  2. 1 medium onion, diced
  3. 2 garlic cloves, minced
  4. 1 28 oz can of diced tomatoes
  5. 1 tsp chili powder
  6. 1 tsp oregano
  7. 2 tsp smoked paprika
  8. 1/2 tsp cumin
  9. 1/2 tsp paprika
  10. 1/2 tsp sea salt
  11. 1/2 tsp dried chili flakes
  12. 6 large eggs
  13. 1 - 2 tblsp freshly chopped parsley
  1. Heat oil in a large skillet
  2. Sauté onions for 3 to 5 minutes or until translucent
  3. Add garlic and cook for 1 minute
  4. Add diced tomatoes and spices, bring to a simmer for about 5 minutes or until sauce thickens
  5. Create 4 small "wells" for the eggs
  6. Crack eggs directly into "wells"
  7. Cover with a lid, or tightly with tin foil and let cook for about ten minutes for over-easy eggs, or longer for more well done.
  8. Watch closely until desired consistency has been reached
  9. Top with fresh chopped parsley
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/