Are you ready to awaken your taste buds with a dish that’s not only delicious but also packed with health benefits? Dive into the vibrant world of "Anti-Inflammatory Paleo Shakshuka," where rich flavors and wholesome ingredients come together in a stunning skillet presentation. This Mediterranean-inspired recipe is perfect for breakfast, brunch, or even a light dinner, and it’s designed to nourish your body while tantalizing your palate. With just 30 minutes of your time, you can create a dish that’s as beautiful as it is beneficial. Let’s get cooking and discover how easy it is to whip up this Paleo delight!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (28 oz) crushed tomatoes
- 4 eggs
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat, ensuring the pan is wide and has high sides.
- Add chopped onions and red bell peppers, sautéing until they become soft and translucent, approximately 5-6 minutes.
- Incorporate minced garlic, ground cumin, and smoked paprika, stirring continuously to prevent burning and allow spices to release their aromatic oils.
- Pour the crushed tomatoes into the skillet, stirring to combine with the vegetable and spice mixture. Reduce heat to low-medium and let the sauce simmer for 10 minutes, allowing flavors to meld together.
- Create four small wells or indentations in the tomato sauce using the back of a spoon.
- Carefully crack an egg into each well, ensuring the yolks remain intact.
- Cover the skillet and cook for 6-8 minutes, or until egg whites are set but yolks remain slightly runny.
- Season with salt and pepper to taste during the cooking process.
- Remove from heat and garnish generously with fresh chopped cilantro.
- Serve immediately in the skillet for a rustic presentation, ideally with a side of cauliflower rice or mixed greens for a complete Paleo meal.
Tips
- Choose the Right Skillet: Use a wide, high-sided skillet to allow for even cooking and to create those perfect wells for the eggs. A cast-iron skillet works great for this recipe!
- Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavors. Fresh cilantro not only adds a burst of color but also a refreshing taste that complements the dish beautifully.
- Adjust the Spice Level: If you prefer a bit of heat, consider adding a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and bell peppers.
- Egg Cooking Time: For runny yolks, keep an eye on the eggs while they cook. If you like them a bit firmer, simply cover the skillet for a minute or two longer.
- Serving Suggestions: Serve the shakshuka directly in the skillet for a rustic look. Pair it with cauliflower rice or a fresh mixed greens salad to keep it Paleo-friendly and satisfying.
- Make Ahead: You can prepare the tomato sauce in advance and store it in the fridge. Just reheat it before adding the eggs for a quick meal solution.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 190mg
