Paleo Shakshouka Eggs Recipe

Paleo Shakshouka Eggs Recipe

Ingredients

  • 6 eggs, free-range organic
  • 1 red capsicum, seeded and sliced
  • 1 medium onion, sliced
  • 1 can crushed tomatoes
  • 3 cups fresh tomatoes, chopped
  • 2 tbsp olive oil
  • 2tsp paprika
  • 2 tsp ground cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Handful fresh parsley, chopped for garnish, optional

Directions

  1. Preheat the oven to 190 degrees celcius.
  2. Heat a large cast-iron pan over medium heat. Add olive oil, cumin, paprika, ground red pepper, salt and black pepper. Stir the spices for about 30 seconds to 1 minute, until they become fragrant.
  3. Add the onion and bell pepper. Stir to coat with the oil and spices, then continue to cook and stir for about 15 to 20 minutes or until the veggies soften.
  4. Add all the tomatoes and bring to a low simmer. Cook for about 10 minutes more until the fresh tomato softens.
  5. Add the eggs. Make little wells in the tomato sauce and crack an egg into each one. Place the skillet in the oven and bake for 8 to 10 minutes or until the whites are set. Carefully remove from the oven, garnish with parsley and serve.