Gluten & Dairy Free, Paleo, Whole30, Low Calorie, Vegetarian & Vegan Options
This traditional Moroccan dish is created with garlic, onions, bell peppers, ground lamb and sweet, bold spices simmered in a crushed tomato sauce. It's then topped with soft poached eggs for a rich, ooey gooey bite that's perfect served for breakfast or dinner! Plus, it's ready to eat in only 30 minutes!
Why I Love This Recipe
This quick and easy low calorie skillet meal takes only 30 minutes to prepare! Shakshuka is filled with healthy protein and vegetables in a sweet, bold sauce flavored by a Homemade Moroccan Seasoning!
Tender ground lamb (or beef), garlic, sautéed onions, and bell peppers are simmered in a rich, savory seasoned tomato sauce and topped with deliciously soft and gooey poached eggs in this easy, mouthwatering recipe.
Don't be fooled by the quick cook time, this wholesome recipe tastes like a restaurant quality dish that has simmered all day! Shakshuka is the perfect recipe to impress dinner guests while also being simple enough to make in a hurry. Serve it as a hearty breakfast or a simple weeknight meal.
What bell peppers work best in this dish?
You can use any type of bell peppers you prefer in this dish! Using red, yellow, or orange will create a Shakshuka that is sweeter in flavor. Consequently, choosing green bell peppers will balance out the sweetness from the sauce and spices with a fresh, earthy flavor.
What is aleppo pepper?
Aleppo pepper is commonly used in Turkish, Middle Eastern and Mediterranean cuisines. It is sweet, tangy and earthy in flavor with subtle heat. You can find this spice in stores like Fresh Thyme and Whole Foods or order online at Walmart or Amazon. It can be replaced with crushed red pepper flakes if you prefer, but they are spicier. If making this substitution, reduce the amount used to ¼-1/2 tsp.
Can I replace lamb with another ground meat?
Yes, use whatever ground meat you have on hand! I have personally tried this recipe with ground lamb, beef, and turkey with great results. However, I also believe that ground chicken and pork would also work well in this dish!
Vegetarian and vegan options
Finally, for a vegetarian friendly version, omit the ground meat. Additionally, for a vegan friendly meal, skip the meat and eggs. Try with Impossible Plant-Based beef and serve over roasted or sautéed vegetables or rice.
Serving Suggestions
- Paleo/Whole30 compliant: on top of roasted or sautéed diced or spiralized butternut squash/sweet potatoes, cauliflower rice, or sautéed spinach.
- Low carb: on top of cauliflower rice or sautéed spinach. (This dish has 17g carbs and 12g net carbs).
- Gluten free: any of the above options or on top of any type of rice. It's also delicious topped with plain goat cheese. (Note: goat cheese isn't dairy free, but is typically more digestible than cow's milk. Neither my husband or oldest son can have dairy but they seem to be able to tolerate goat cheese, at least in small amounts.)
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📖 Recipe
Shakshuka {Paleo, Whole30}
Equipment
- 1 large deep skillet with a lid
- 1 Wooden Spoon
- measuring cups and spoons
Ingredients
- 1 tablespoon neutral oil
- 1 lb ground lamb may substitute beef, pork, chicken, or turkey
- 3 pinches salt
- a few dashes black pepper
- 1 large onion medium diced
- 2 medium bell peppers any variety medium diced*
- 1 serving Homemade Moroccan Seasoning**
- 1 teaspoon Aleppo Pepper may sub ¼-½ teaspoon crushed red pepper
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 1 28oz can crushed tomatoes
- 6-8 eggs
- additional shakes of salt for eggs
- several dashes black pepper for eggs
Instructions
- In a large deep skillet, heat oil over MEDIUM until skillet is very warm. Add ground meat, 3 pinches of salt and several dashes of black pepper. Cook until mostly browned about 5 minutes. Some remaining pink is fine, it will continue to cook in a future step. Using a slotted spoon, remove meat to a bowl and set aside.
- Add diced onions, bell peppers, and 2 pinches of salt. Sauté stirring occasionally until very tender about 5-7 minutes.
- Add Homemade Moroccan Seasoning, salt, Aleppo pepper, white pepper, and minced garlic. Toast, stirring constantly until spices are aromatic about 30 seconds. Add tomato paste and cook stirring constantly to toast to a deep red color about 30 seconds-1 minute.
- Add ground meat back into pan. Add crushed tomatoes and stir to combine.
- Use the back of a spoon to make small wells in the tomato sauce and carefully crack an egg into each well. Top each egg with a couple shakes of salt and dash of black pepper. Gently spoon tomato sauce overtop of the egg whites to help them cook. Try not to disturb the yolk.
- Reduce heat to MEDIUM-LOW, cover with a lid and allow eggs to cook undisturbed 7-10 minutes until whites are cooked and yolk is still runny.
- Serve warm. See cooking tips above for serving recommendations.
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