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Shakshuka garnished with parsley next to a linen napkin and wooden spoon.

Shakshuka {Paleo, Whole30}

Katie AdamsKatie Adams
This quick Moroccan inspired dish is filled with garlic, onions, bell peppers, ground lamb, and sweet, bold spices simmered in tomato sauce and topped with soft poached eggs.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Cuisine Moroccan
Servings 6
Calories 374 kcal

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.
    Ground lamb cooking in a skillet.
  • Add diced onions, bell peppers, and 2 pinches of salt. Sauté stirring occasionally until very tender about 5-7 minutes.
    Diced onions and bell peppers cooking in a skillet.
  • 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.
    Shakshuka in a skillet with cooked eggs on top.
  • Serve warm. See cooking tips above for serving recommendations.

Notes

*Yellow, red, and orange bell peppers will make this dish sweeter in flavor. Green bell peppers add an earthy element to the dish. I typically use one sweeter and one green bell pepper or all green. That's just my preference, do what your family will like best!
**Here is the link to my Homemade Moroccan Seasoning.
 

Nutrition

Calories: 374kcalCarbohydrates: 18gProtein: 22gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 219mgSodium: 1122mgPotassium: 844mgFiber: 5gSugar: 10gVitamin A: 2411IUVitamin C: 67mgCalcium: 107mgIron: 5mg
Keyword egg recipes, lamb recipes, quick meal, tomato sauce, under 30 minutes
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