© 2017 by PALEOinheels. All rights reserved.

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SHAKSHUKA

POACHED EGGS IN A DEVILISHLY GOOD TOMATO SAUCE. THE CENTREPIECE OF ANY BRUNCH TABLE

SHAKSHUKA

SERVES: 4

INGREDIENTS:

  • Three tablespoons extra-virgin olive oil or coconut oil for greasing pan

  • One large onion, halved and thinly sliced

  • One red pepper, seeded and thinly sliced

  • One yellow, orange or green pepper, alternatively one Romano pepper seeded and thinly sliced

  • One garlic clove, minced or thinly sliced

  • One teaspoon ground cumin

  • One teaspoon sweet paprika

  • One teaspoon chilli flakes, or to taste

  • One can whole plum tomatoes with juices, coarsely chopped

  • Large handful of fresh organic spinach

  • Pinch of pink salt, more as needed

  • 1/2 teaspoon black pepper, more as needed

  • Four large eggs

  • Chopped coriander

 

OPTIONAL:

  • Paleo or gluten free bread to serve

  • Hot sauce to serve

DIRECTIONS:

  1. Pre heat oven to 180 degrees

  2. Heat oil in a large oven proof skillet pan over medium heat.

  3. Add chopped onion and peppers. Cook gently until very soft, about 20 minutes. Add minced garlic.

  4. After 1 to 2 minutes; stir in cumin, paprika and chilli flakes, and cook for another minute.

  5. Pour in tomatoes and season with  salt and black pepper.

  6. Simmer until tomatoes have thickened, about 10 minutes.

  7. Gently crack eggs into pan over tomatoes. Season with a little salt and pepper.

  8. Transfer pan to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with coriander and serve with hot sauce & Paleo or gluten free bread.